No-Cook Tomato Sauce for Pasta

Heavily salt a large pot of water and bring 1 lb pasta of choice to a boil. Cook pasta according to package instructions or until al dente.

Meanwhile, using the large holes of a box grater, grate 2 beefsteak tomatoes cut in half (seeds removed), cut side down into a large bowl until you hit the skin, then dispose of skins. To the bowl, add 2 cups halved cherry tomatoes, 3 grated garlic cloves, ¾ cup olives, ¼ tsp pepper flakes, and 2 tbs olive oil. Mix until well combined.

Transfer cooked pasta of choice to the bowl with the sauce, along with 2 tbs butter, a generous pinch of salt, and 10 cranks of fresh ground black pepper. Mix using tongs until the butter has fully emulsified into the sauce and pasta is fully coated. Taste and season with more salt and pepper if needed.

Divide among 4 bowls and top pasta with chives.

Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings