INGREDIENTS

INSTRUCTIONS

Remove the tomatoes from the vine and place in a bowl. Cover with
boiling water and leave for 1 minute, then drain and peel off the
skins. Halve the tomatoes and discard the seeds, roughly chop the
flesh. Place the sun dried tomatoes in a pan of boiling water and  boil
for 5 minutes. Drain and thinly slice.  Cook the spaghetti in a large
pan of boiling salted water for 6-8  minutes, or according to the
instructions on the packet, until al  dente.  Meanwhile, heat the oil
in a large pan and fry the onions and garlic  for 3-5 minutes until
golden brown. Add the sun dried tomatoes, fresh  tomatoes, cream, basil
and freshly ground black pepper to taste.  Remove the sauce from the
heat.  Drain the spaghetti and quickly add to the sauce, tossing to
mix.  Adjust the seasoning if necessary. Serve immediately, with more
freshly ground black pepper.  Converted by MC_Buster.  Per serving: 315
Calories (kcal); 8g Total Fat; (22% calories from  fat); 9g Protein;
52g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food  Exchanges: 3 1/2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 356
Calories From Fat: 73
Total Fat: 8.4g
Cholesterol: 0mg
Sodium: 298.5mg
Potassium: 558.4mg
Carbohydrates: 59.9g
Fiber: 5.5g
Sugar: 3.3g
Protein: 11.9g