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Spaghetti with Peppery No-Cook Tomato Sauce

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

Cooking Light JULY 2005

  • 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

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.

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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Spaghetti with Peppery No-Cook Tomato Sauce recipe

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