Summer Spaghetti - cooking recipe

Ingredients

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 finely chopped
1 small hot chili pepper, seeded, deribbed and finely chopped (optional)
1 Tbsp. virgin olive oil
juice of 1 lime
1 Tbsp. chopped cilantro
1/8 tsp. salt
freshly ground black pepper

Preparation

Put the chopped tomatoes in a strainer set over a large bowl; place the bowl in the refrigerator and let the tomatoes drain for at least 30 minutes.