This recipe is by Andy Baraghani from the magazine “Bon Appetite”
Tomato seeds and membranes can be a bit bitter, which is why we remove them from this uncooked preparation—it also prevents the sauce from being watery.
2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
2 garlic cloves, finely grated, or crushed
1 tsp. crushed red pepper flakes
2 tsp. kosher salt, plus more
1½ cups cherry tomatoes, halved
1 cup Castelvetrano olives, pits removed and chopped
2 tbsp drained capers
¼ cup extra-virgin olive oil, plus more for drizzling
12 oz. spaghetti
¼ cup finely chopped parsley (or you can use fresh basil)
3 tbsp unsalted butter, cut into pieces
Pulse the beefsteak tomatoes, garlic, red pepper flakes, and 2 tsp. salt in a food processor until smooth; transfer the sauce to a large bowl and mix in the cherry tomatoes, olives, capers, and ¼ cup oil.
Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain the pasta, reserving ¼ cup pasta cooking liquid.
Add the pasta, parsley, and butter to the 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.