Capellini With Chilled Tomatoes, Black Olives And Garlic - 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 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

Preparation

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