Spaghetti with Peppery No-Cook Tomato Sauce

MyRecipes.com

Strong ingredients--like pungent cheese, sharp olives, fruity olive oil, and briny capers--give this pasta sauce tons of flavor.

YIELD: 8 servings (serving size: about 1 1/3 cups)

Ingredients

1 pound uncooked spaghetti
2 cups chopped seeded peeled tomato (about 5 medium tomatoes)
1 cup (4 ounces) crumbled ricotta salata or feta cheese
1/3 cup chopped pitted kalamata olives
1/4 cup capers
1 1/2 tablespoons extravirgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced

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Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.

Combine tomato and remaining ingredients in a large bowl. Add pasta, and toss well to combine. Serve immediately.

Tip: Quickly peel tomatoes by plunging them into the boiling pasta water (before adding the pasta) for 20 seconds; remove with a slotted spoon, and quickly rinse under cold water. The skins will slip right off.

Keep Reading: Spaghetti with Peppery No-Cook Tomato Sauce

Nutritional Information
Amount per serving Calories: 330
Calories from fat: 29%
Fat: 10.7g
Saturated fat: 3.9g
Monounsaturated fat: 3.9g
Polyunsaturated fat: 1g
Protein: 11g
Carbohydrate: 48.2g
Fiber: 2.8g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 685mg
Calcium: 48mg

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Lorrie Corvin, Cooking Light JULY 2005 .