Spaghetti with Peppery No-Cook Tomato Sauce

Spaghetti with Peppery No-Cook Tomato Sauce
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  • 2 cups chopped seeded peeled tomato (about 5 medium tomatoes)
  • ½ teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 ½ tablespoons extravirgin olive oil
  • 1 cup (4 ounces) crumbled ricotta salata or feta cheese
  • ¼ cup capers
  • 1 pound uncooked spaghetti
  • + 2 more ingredients
    • 1/3 cup chopped pitted kalamata olives
    • ¾ teaspoon salt

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 s...

View full recipe at My Recipes


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