Ingredients

• 2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
• 2 garlic cloves, finely grated
• 1 tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 1 1/2 cups cherry tomatoes, halved
• 1 cup Castelvetrano olives, crushed, pits removed
• 2 Tbsp. drained capers
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 12 oz. spaghetti
• 1/4 cup finely chopped parsley
• 3 Tbsp. unsalted butter, cut into pieces

Instructions

1. Pulse beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer sauce to a large bowl and mix in cherry tomatoes, olives, capers, and 1/4 cup oil.
2. Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
3. Add pasta, parsley, and butter to sauce. Toss vigorously with tongs, adding a splash of pasta cooking liquid or more as needed to create an emulsified sauce that coats pasta. Divide among bowls and drizzle with more oil.