| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | American | Vegetable | 8 | Servings |
INGREDIENTS
| 1 | cn | (28-oz) whole tomatoes; undrained |
| 1 | cn | (15-oz) tomato puree |
| 3 | Cloves garlic; minced | |
| 1 | ts | American Heart Association original herb seasoning |
| 1 | tb | Olive or vegetable oil |
| 4 | md | Fresh tomatoes; peeled, seeded and chopped |
| 1/2 | ts | Basil leaves |
| 1/2 | ts | Oregano leaves |
| 1 | Package Creamette Capellini; uncooked | |
| Freshly grated parmesan cheese; optional |
INSTRUCTIONS
In food processor or blender, combine canned tomatoes, puree, garlic, seasoning and oil; process until smooth. In large skillet, bring tomato mixture to boil. Reduce heat; simmer 10 minutes. Add chopped tomatoes, basil and oregano; simmer 5 minutes. Prepare Creamette Capellini as package directs; drain. Serve sauce over hot cooked capellini. Refrigerate leftovers. FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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