Post by linda on Aug 24, 2005 13:04:53 GMT -5
This is good served cold--especially in the summer.
1 jar canned tomatoes or 2 pounds of fresh tomatoes
1/2 cup coarsely chopped basil leaves
4 T sherry vinegar
4 TSP bottled capers (rinsed and drained)
1/2 pound thin spagetti
2 TSP olive oil
Fresh basil leaves for garnish
Combine tomato and basil, allow to marinate at roomtemperature 1-2 hours or overnight.
Add other ingredients, except the olive oil, to the tomato mixture.
Cook the spaagetti al dente. Drain. Transfer to platter and toss with oil. Stir in tomato mixture and allow to stand 5 minutes.
55% Carbohydrate
29% protein
16% fat
1 jar canned tomatoes or 2 pounds of fresh tomatoes
1/2 cup coarsely chopped basil leaves
4 T sherry vinegar
4 TSP bottled capers (rinsed and drained)
1/2 pound thin spagetti
2 TSP olive oil
Fresh basil leaves for garnish
Combine tomato and basil, allow to marinate at roomtemperature 1-2 hours or overnight.
Add other ingredients, except the olive oil, to the tomato mixture.
Cook the spaagetti al dente. Drain. Transfer to platter and toss with oil. Stir in tomato mixture and allow to stand 5 minutes.
55% Carbohydrate
29% protein
16% fat