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Spaghetti with Peppery No-Cook Tomato Sauce

Spaghetti with Peppery No-Cook Tomato Sauce
Yield

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

Pungent cheese, sharp olives, fruity olive oil, and briny capers give this no-cook 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

Nutrition Information

  • calories 330
  • caloriesfromfat 29 %
  • fat 10.7 g
  • satfat 3.9 g
  • monofat 3.9 g
  • polyfat 1 g
  • protein 11 g
  • carbohydrate 48.2 g
  • fiber 2.8 g
  • cholesterol 15 mg
  • iron 1.3 mg
  • sodium 685 mg
  • calcium 48 mg

How to Make It

  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.