Spaghetti with No-Cook Tomato Sauce

By Joelene

Ingredients

• 2 beefsteak toms (12 to 14 oz)
• 1/2 tsp salt
• 1 TBSP evoo
• black pepper to taste
• 1 TBSP capers, rinsed
• 3 cloves of garlic, crushed
• 8 oz spaghetti
• 1 cup baby arugula

Preparation

Step 1

Core and roughly chop toms. Toss with salt, evoo, pepper, capers and garlic. Let marinate for at least 30 mins or as long as several hrs, stirring occasionally. Cook pasta.
Remove garlic cloves from sauce and stir in arugula. Toss with cooked pasta with sauce.