Spaghetti with Peppery No-Cook Tomato Sauce

Spaghetti with Peppery No-Cook Tomato Sauce Recipe
Pungent cheese, sharp olives, fruity olive oil, and briny capers give this no-cook pasta sauce tons of flavor.

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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.

Note:

Lorrie Corvin,

July 2005
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