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Pasta with Fresh Tomatoes

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CATEGORY CUISINE TAG YIELD
Grains Pasta 8 Servings

INGREDIENTS

4 c Diced seeded tomato
3 tb Chopped fresh oregano
3 tb Minced green onions
3 tb Fresh lemon juice
1 tb Olive oil
1 ts Coriander seeds; crushed
1/4 ts Salt
1/8 ts Crushed red pepper
2 Garlic cloves; minced
6 c Hot cooked vermicelli
(3/4 pound uncooked pasta)

INSTRUCTIONS

Combine first 9 ingredients in a large bowl, and toss well. Add the pasta;
toss well.  Yield: 8 servings (serving size: 1 cup).
Posted to MC-Recipe Digest V1 #172
Date: Sun, 28 Jul 1996 19:45:50 -0400
From: TheCookie@aol.com
Serving Ideas : Serve at room temperature.
NOTES : Canned tomatoes would make this dish too watery, so I always use
fresh ingredients. I usually let the salsa sit for a few minutes
before I mix
it with the pasta. -- Dolores LaGaipa, Huntington, Connecticut.

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