Spaghetti with No Cook Puttanesca

Ingredients

• 2 beefsteak tomatoes (about 1 lb.), halved crosswise, seeds removed
• 2 garlic cloves, finely grated
• 1 tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 1½ cups cherry tomatoes, halved
• 1 cup Castelvetrano olives, crushed, pits removed
• 2 Tbsp. drained capers
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 12 oz. spaghetti
• ¼ cup finely chopped parsley
• 3 Tbsp. unsalted butter, cut into pieces

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