Capellini With Chilled Tomatoes, Black Olives And Garlic

• 8 oz. capellini or other thin spaghetti
• 3 large ripe tomatoes, peeled, seeded and chopped (about 2 c.)
• 4 garlic cloves, finely chopped
• 5 oil cured black olives, pitted and chopped
• 1 small hot chili pepper, seeded, de-ribbed and finely chopped
• 1 Tbsp. virgin olive oil
• juice of 1 lime
• 1 Tbsp. chopped cilantro
• freshly ground pepper
• 1/8 tsp. salt

1. Put chopped tomatoes in a strainer over a large bowl; place bowl in refrigerator and let tomatoes drain for at least 30 minutes.
2. Combine garlic, olives, chili pepper, oil, lime juice, cilantro, salt and pepper.
3. Refrigerate mixture.
4. Cook capellini in 3 quarts boiling, salted water; test after 3 minutes.
5. Cook until al dente.
6. While pasta is cooking, combine garlic mixture with drained tomatoes; discard juice.
7. Drain pasta and put in bowl; toss immediately with sauce.

capellini, tomatoes, garlic, oil cured black olives, hot chili pepper, virgin olive oil, lime, cilantro, freshly ground pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396814 (may not work)