Spaghetti with No-Cook Puttanesca

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

While pasta cooks, finely mince 2 garlic cloves and chop 240g Beefsteak tomatoes into bite-sized pieces.

Pit and halve 200g Castelvetrano olives; finely chop 30g capers and 50g fresh parsley.