Spaghetti with Peppery No-Cook Tomato Sauce

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1 pound uncooked spaghetti
2 cups tomato, chopped, seeded, peeled (about 5 medium tomatoes)
1 cup (4 oz) ricotta salata or feta cheese, crumbled
1/3 cup kalamata olives, chopped and pitted
1/4 cup capers
1 1/2 Tbsp extra-virgin olive oil
3/4 tsp salt
1/2 tsp pepper
4 cloves garlic, minced
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.

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.

Yield: 8 servings (1 1/3 cups each)

Calories: 330

Fat: 10.7g

Fiber: 2.8g

Sodium: 685mg

Meal   DinnerDish   Main Dish
Main Ingredient   Pasta

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