Strong ingredients—like pungent cheese, sharp olives, fruity olive oil, and briny capers—give this pasta sauce tons of flavor.
Cooking Light JULY 2005
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.
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