Spaghetti with No-Cook Puttanesca

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

Meanwhile, halve 240g Tomate Beefsteak and 1g cherry tomatoes; chop 200g Castelvetrano olives and 30g capers together.

Mince 2g garlic and 50g parsley; combine with olives, capers, tomatoes, 46g olive oil, and 5g chile flakes in a large bowl.