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CATEGORY CUISINE TAG YIELD
Dairy Dutch Pasta 4 Servings

INGREDIENTS

1 lb Capellini or thin spaghetti
1/4 c Olive oil
3 pt Cherry tomatoes, washed
2 Garlic cloves
pn Red pepper flakes
1 t Oregano leaf
1/2 c Pitted & sliced olives
Italian Greek or
canned
1/2 c Grated Parmesan cheese

INSTRUCTIONS

Heat olive oil in a large skillet or Dutch oven over medium high heat
until very hot. Add all the cherry tomatoes and roll occasionally to,
heat evenly. Cover with a lid and cook about 10-12 minutes, shaking
pan or stirring once. Remove lid, and if tomatoes have not burst,
continue to cook, pressing gently with the back of a spoon to mash.
Add garlic, red pepper flakes, oregano, olives and salt to taste.
Lower heat and continue to simmer for another 7-10 minutes. Cook and
drain pasta. Top pasta with a generous ladle of sauce and Parmesan
cheese. Serves four.  From Tuscon area newspapers, 1994, 3rd quarter,
courtest Mike  Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 263
Calories From Fat: 172
Total Fat: 19.7g
Cholesterol: 11mg
Sodium: 521mg
Potassium: 753.8mg
Carbohydrates: 17.3g
Fiber: 4.2g
Sugar: 2.8g
Protein: 7.8g


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