Spaghetti with Peppery No-Cook Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Strong ingredients—like pungent cheese, sharp olives, fruity olive oil, and briny capers—give this pasta sauce tons of flavor. 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 |
Directions:
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.
3. 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.
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