| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
2 |
Servings |
INGREDIENTS
| 3 |
lg |
Vine-ripened tomatoes |
| 2 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic; minced |
| 1/4 |
c |
Sliced ripe olives |
| 1 |
tb |
Chopped fresh basil |
| 1 |
tb |
Chopped fresh parsley |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 4 |
oz |
Spaghetti; uncooked |
| 4 |
oz |
Mozzarella cheese; cut in cubes |
INSTRUCTIONS
Peel tomatoes; coarsely chop over a medium bow, reserving juice. Combine
tomatoes, reserved juice, olive oil, and next 6 ingredients; cover and let
stand at room temperature 1 hour.
cook pasta according to package directions; drain. Serve tomato mixture
over pasta, and top with cheese. Yield 2 servings.
Recipe by: Southern Living 1993 Annual Recipes
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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