Rev: Spaghetti (Squash) with Peppery No-Cook Tomato Sauce 7/05

[beckms]

Yum! And so easy!

I subbed spaghetti squash for the spaghetti, and it was great with the sauce. I made it as written, with the feta option. Oh, except I didn't bother peeling the tomatoes. Too much trouble.

Don't skimp on the black pepper...it's what makes the sauce, IMO!:cool:

Here's the recipe. (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1072139)

[cniles]

Thanks for the review Rebecca!!!:) I have some fresh tomatoes sitting on my counter waiting to be used!!;)

[donnam]

I made this one last night - only substitution was I used sliced green olives I had in the fridge instead of kalamata.

Very good. Nice and garlicky - and my fiance said that he thought it tasted rich - (as in you could tell there was oil there) - but that's what made the sauce. I would use a nice olive oil if you've got it. The capers, olives, and feta cheese added a nice saltiness. It was also in the table in about 15 minutes, which was appreciated as it was about 39 degrees with the humidity in Ottawa yesterday.

Not cooking weather, at all!