Pasta with No-Cook Puttanesca Sauce

Ingredients

• 1 pound heirloom tomatoes, or a combination of beefsteak and cherry tomatoes, coarsely chopped (3 cups total)

• ½ cup extra-virgin olive oil, plus more for serving

• 1 cup crushed and pitted green olives, such as Castelveltrano

• ⅓ cup brine-packed capers, drained and coarsely chopped

• 3 cloves garlic, smashed and peeled

• Kosher salt and freshly ground pepper

• 12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli

• 1 ounce Pecorino Romano, grated (½ cup packed), plus more for serving

Directions

1. In a large bowl, combine tomatoes, oil, olives, capers, and garlic. Season generously with salt and pepper.

2. Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.

3. Add pasta to bowl with tomatoes; add reserved pasta water and cheese. Toss well to combine, creating a silky sauce. Remove garlic; serve with more cheese and pepper and a drizzle of oil.

Source: marthastewart.com