| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
2 |
Servings |
INGREDIENTS
| 2 |
lg |
Tomatoes; cored and finely chopped |
| 2 |
tb |
Finely chopped basil leaves |
| 2 |
tb |
Finely chopped onion |
| 3 |
tb |
Finely chopped green bell pepper |
| 3 |
tb |
Capes; rinsed |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/2 |
lb |
Spaghetti |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
Published in the Los Angeles Times on July 22, 1998, in an article written
by Marion Cunningham
1. Combine tomatoes, basil, onion, bell pepper, capers, sugar salt and
pepper. Taste and add more sugar or salt if needed. Cover and refrigerate.
2. Cook spaghetti in plenty of boiling salted water until tender, but still
firm to the bite, 10 to 12 minutes or according to package directions.
Drain. Toss with olive oil and season with salt if desired.
3. Divide spaghetti between 2 plates. Spoon chilled tomato mixture over hot
spaghetti. Sauce may also be served at room temperature.
405 calories; 874 mg sodium; 0 cholesterol; 28 grams fat; 35 grams
carbohydrates; 6 grams protein; 1.02 grams fiber.
Posted to JEWISH-FOOD digest by Harriet Neal <queenbe@earthlink.net> on Aug
10, 1998, converted by MM_Buster v2.0l.
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