| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Not, Sent |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Extra virgin olive oil |
| 3 |
|
Cloves garlic, minced |
| 3 1/2 |
c |
Diced plum tomato |
| 1/4 |
c |
Minced fresh flat-leaf parsley |
| 3 |
tb |
Spanish olive, halved |
| 2 |
tb |
Minced fresh oregano or 2 tsp dried |
| 1 1/2 |
tb |
Capers |
| 2 |
ts |
Anchovy paste |
| 1/4 |
ts |
Crushed red pepper |
| 4 |
c |
Hot cooked vermicelli |
|
|
Oregano sprigs |
INSTRUCTIONS
Heat oil in a nonstick skillet over low heat. Add garlic; saute 5 minutes.
Add tomato and next 6 ingredients (tomato through crushed red pepper).
Bring to a boil. Reduce heat to medium; cook 10 minutes or until thick.
Combin tomato mixture and pasta, and toss well. Garnish with oregano
sprigs, if desired.
NOTES : Per serving: cals - 283 - 19%ff fat - 6g
Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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