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

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