Spaghetti Puttanesca

Serves: 4  

Ingredients	Qty	Prep
Spaghetti	1 lb	cooked
Tomato	1.5 lbs (about 3)	beefsteak
Garlic	2 medium cloves	grated
Cherry tomato	1 box	halved
Olives	1.5 cups	halved
Capers	3 tbsp
Chili flakes	2 tsp
Salt	1 tsp
Olive oil	1/4 cup
Butter	4 tbsp	unsalted
Basil	1/4 cup	chopped

Method:

• Reserve pasta water for later
• Remove seeds and core from beefsteak tomato and chop into large pieces
• Pulse with garlic, salt, and chili flakes until smooth
• Transfer to bowl and mix cherry tomatoes, olives, olive oil and capers
• Add pasta, basil, and butter. Toss with pasta liquid until sauce coats spaghetti.
• Chill for 1 or 2 hours to allow flavors to meld