This is one of my favorite summer recipes that transitions well into the beginning of fall. I have been making this recipe since 2005 when I first discovered it in my July issue of Cooking Light. I think I cheated the first time and used a large can of Muir Glen’s fire roasted chopped tomatoes, and it was still amazing. But since your gardens and farmer’s markets are at the beginning of great tomato season right now, I highly suggest using fresh for the best taste bud sensation. It’s great with a simple addition of a crisp salad and the best whole grain loaf bread you can find to sop up this addictive sauce.
Spaghetti with Peppery No-Cook Tomato Sauce
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
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)
NUTRITION PER SERVING
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