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Spaghetti with No-Cook Puttanesca

['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']

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.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1/4 cup pasta cooking liquid.
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.

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