From FAKelco@aol.com Mon Oct 16 15:21:48 2006
Date: Sat, 14 Oct 2006 01:00:30 +0000 (UTC)
From: FAKelco@aol.com
Newsgroups: rec.food.recipes
Subject: Spaghetti with Peppery No Cook Tomato Sauce
Followup-To: rec.food.cooking, rec.food.recipes

 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/recipereviewadd.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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