Spaghetti with Peppery No Cook Tomato Sauce

Source: Cooking Light magazine
8 servings (serving size: about 1 1/3 cups)

Strong ingredients - like pungent cheese, sharp olives, fruity olive oil,
and briny capers - give this pasta sauce plenty of flavor so there's no
cooking
necessary.

1 pound uncooked spaghetti
2 cups tomato, chopped seeded and peeled (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 extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
4 garlic cloves, minced
(http://www.cooking.com/mycook/recipe...asp?recno=8338) RECIPE
METHOD

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. 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.

Recipe reprinted by permission of Cooking Light magazine. All rights
reserved.

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