A bright, summertime pasta sauce packed with in-season tomatoes and briny olives.
1 tsp. crushed red pepper flakes1 cup Castelvetrano olives, crushed, pits removed¼ cup finely chopped parsleyPulse 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 ¼ cup oil.
Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving ¼ 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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