Spaghetti with Peppery No Cook Tomato Sauce

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. 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.

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, freshly ground
4 garlic cloves, minced

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.

Yield: 8 servings (serving size: about 1 1/3 cups)

Calories 330(29% From Fat); Fat 10.7g (Sat 3.9g,Mono 3.9g,Poly 1g);
Protein 11g; Cholesterol 15mg; Calcium 48mg; Sodium 685mg; Fiber 2.8g;
Iron 1.3mg; Carbohydrate 48.2g

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