Spaghetti with Peppery No-Cook Tomato Sauce Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lorrie Corvin
Pungent cheese, sharp olives, fruity olive oil, and briny capers give this no-cook pasta sauce tons of flavor.
Ingredients
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
Instructions
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 seconds; remove with a slotted spoon, and quickly rinse under cold water. The skins will slip right off.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment