No Cook Mediterranean Pasta Sauce

• servings: 4 servings

Ingredients

2 ripe red tomatoes

1/4 cup extra virgin olive oil

1 Tbsp sherry vinegar

1/4 cup pitted olives, black or green (halved or sliced)

1/4 small red onion (cut in thin slivers)

1 Tbsp capers

coarse salt and fresh cracked pepper to taste

1/2 pint heirloom cherry tomatoes (halved or quartered)

1/2 lb thin spaghetti (cooked al dente)

shavings of Parmesan cheese

toasted pine nuts

small basil leaves

Directions

Put the box grater over a bowl and grate the whole tomatoes, letting the juice flow into the bowl. Keep grating until you are left with just the skin, and discard.

Add the 1/4 cup extra virgin olive oil and 1 Tbsp sherry vinegar to the bowl, along with the 1/4 cup pitted olives, black or green, the 1/4 small red onion, and the 1 Tbsp capers. Give everything a stir and add the coarse salt and fresh cracked pepper to taste. Add a bit more vinegar if the sauce needs a more acidity. I added another tablespoon. Note: this part of the sauce can be made ahead if necessary. Cover and refrigerate.

Add the 1/2 pint heirloom cherry tomatoes that have been halved or quartered, depending on size. Toss gently with your cooked spaghetti. The pasta can be hot or room temperature.

Serve garnished with shaved Parm and small leaves of basil.

Nutrition

• Calories: 368 kcal
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Sodium: 201 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 9 g