Pungent cheese, sharp olives, fruity olive oil, and briny capers give this no-cook pasta sauce tons of flavor.
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
How to Make It
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.
This recipe has so many great things going for it, it's definitely a winner. Lively flavors, simple ingredient list, quick and easy prep, cooking and clean-up, with the ability to cook and prepare all in one pot. What's not to love?! Can be easily halved. Made recipe exactly as is, needs no alteration.
I subbed out the pasta for spaghetti squash and added some mild Italian sausage. I loved it. Husband hated it. But I get to write the review, so there. I really enjoyed the Mediterranean flavors. All around great recipe.
I loved this delicious recipe! It's got a bit of a kick from all the fresh garlic! I used a 12 oz box of whole wheat penne, 6 roma tomatoes, feta cheese and a sprinkle of dried oregano. I didn't have the olives, only the capers, but it was great just the same. I will get olives next time just to see if it adds anything, but this dish definitely stands on it's own.
After the pasta was cooked, I did put it back into the hot pan and tossed with olive oil, tomatoes, capers, feta and then sprinkled with seasonings. The dish was cool when we ate it, but the feta had melted a tad and the juicyness of the tomato and olive oil had made a nice sauce. Will be a quick easy staple for my family from now on. Thanks for the great recipe!
P.S. The tip to put little Xs on the bottoms of the tomatoes to help you peel them was AWESOME! Will definitely use this in the future.
This was good, but not great. It may have helped to put sauce in pasta pan and then add pasta back in pan after draining, and heat - as dish was "luke warm." The heat might have also helped meelet the feta cheese a bit.