Spaghetti with No-Cook Puttanesca

Bring a large pot of salted water to a boil and cook 340g spaghetti until al dente, about 1–2 minutes before package time.

Finely chop 2 garlic cloves, 240g beefsteak tomatoes, 1g cherry tomatoes, 30g capers, and 50g parsley.

In a large bowl, combine chopped tomatoes, capers, parsley, 200g Castelvetrano olives, 46g olive oil, 41g butter, 5g red pepper flakes, and salt to taste.