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CATEGORY CUISINE TAG YIELD
Italian Italian, Pasta, Salsas, Wrv 4 Servings

INGREDIENTS

2 T Ex-virgin olive oil
2 Cloves Garlic, chop
1 t Crushed red pepper flakes
1/4 c Dry white wine
2 c Creole tomatoes, chop
1 c Juice from canned tomatoes
1/8 t Salt

INSTRUCTIONS

pn White pepper 6 Fresh basil leaves; chop 2 Sprigs Italian parsley;
chop Heat olive oil very hot in a skillet and saute garlic until they
begin to brown. Add crushed red pepper and wine and bring to a boiil.
Add tomatoes, tomato juice, salt and pepper. Return to a boil, then
lower heat and simmer for about 30 minutes, stirring now and then.  Add
water if necessary to get the desired thickness. Stir in basil  and
parsley and adjust seasonings. Toss with cooked pasta in the  skillet
and serve. Yield 2 cups. Source: Andrea's Restaurant, N.O.LA  Posted to
MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on  May 16, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 29
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 215mg
Potassium: 175.9mg
Carbohydrates: 4.5g
Fiber: <1g
Sugar: 2.6g
Protein: <1g


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