Spaghetti with No-Cook Puttanesca

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

While pasta cooks, mince 2 garlic cloves finely and chop 200 g Castelvetrano olives and 30 g capers together.

Dice 240 g Beefsteak tomato and 1 g cherry tomatoes, then combine with the olive-caper mixture in a large bowl.