MyRecipes.com Spaghetti with Peppery No-Cook Tomato Sauce

Makes 8 servings (about 1 1/3 cups)

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

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

directions

1
Cook pasta according to package directions, omitting salt and fat. Drain.
2
Combine tomato and remaining ingredients in a large bowl. Add pasta, and toss well to combine. Serve immediately.
3
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.

notes

Nutritional Information Calories: 330 (29% from fat) Fat: 10.7g (sat 3.9g,mono 3.9g,poly 1g) Protein: 11g Carbohydrate: 48.2g Fiber: 2.8g Cholesterol: 15mg Iron: 1.3mg Sodium: 685mg Calcium: 48mg

Source: Charlestina L. Bowles