Spaghetti with Peppery No-Cook Tomato Sauce

By nurseliz

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

Step 1

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