| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Vegtime4 | 4 | servings |
INGREDIENTS
| 2 | tb | Extra-virgin olive oil |
| 1 | md | Red onion; sliced thin |
| 2 | Cloves garlic; minced | |
| 2 | md | Ripe tomatoes |
| Seeded and chopped; (2 cups) | ||
| 4 | tb | Balsamic vinegar |
| 2 | tb | Capers; drained |
| 3/4 | c | Finely chopped fresh basil |
| 1 | c | Torn arugula leaves |
| Salt and freshly ground pepper; to taste | ||
| 12 | oz | Dry angel hair pasta |
| Asiago cheese for garnish; (optional) | ||
| Fresh basil leaves for garnish; (optional) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE This pairing of summer favorites makes an easy, delicious dinner. Bring large pot of salted water to a boil. Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft, about 8 minutes. Add garlic, tomatoes, vinegar and capers and simmer 3 or 4 minutes. Turn off heat and add basil and arugula. Season with salt and pepper. When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. Drain well; transfer to large, shallow serving bowl. Add sauce and toss to coat. Serve right away with Asiago cheese and extra basil if desired. PER SERVING: 204 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 29G CARB.; 0 CHOL.; 8MG SOD.; 3G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 26 Converted by MM_Buster v2.0l.
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