From FAKelco@aol.com Tue Jan 31 10:16:47 2006
Date: 29 Jan 2006 21:51:21 GMT
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

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 pastawater (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
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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