- 1 pound pasta of choice
- 2 beefsteak tomatoes, cut in half and seeds removed
- 2 cups cherry tomatoes, halved
- 3 garlic cloves, grated
- 2 tablespoons capers
- ¾ cup pitted Castelvetrano olives, crushed
- 4 anchovies, finely chopped
- ½ teaspoon red pepper flakes
- 2 tablespoons olive oil, plus extra for drizzling
- 2 tablespoons unsalted butter
- ¼ cup chives, finely chopped
- Kosher salt and freshly ground black pepper
- Heavily salt a large pot of water and bring to a boil. Cook pasta according to package instructions or until al dente.
- Meanwhile, using the large holes of a box grater, grate beefsteak tomatoes cut side down into a large bowl until you hit the skin, then dispose of skins. To the bowl, add cherry tomatoes, garlic, capers, olives, anchovies, pepper flakes, and olive oil. Mix until well combined.
- Transfer cooked pasta of choice to the bowl with the sauce, along with butter, a generous pinch of salt, and 10 cranks of 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 bowls and top pasta with chives.