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.


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


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


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.

Lorrie Corvin,

Cooking Light

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note