Spaghetti With Peppery No-Cook Tomato Sauce

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1 pound uncooked spaghetti

2 cups chopped seeded peeled tomato (about 5 medium tomatoes)

1 cup (4 ounces) crumbled ricotta salata or feta cheese

1/3 cup chopped pitted kalamata olives

1/4 cup capers

1 1/2 tablespoons extravirgin olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

4 garlic cloves, minced

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