Italian Capellini and Fresh Tomato
Yield: 6 Servings
1/2 lb Creamette Capellini; -uncooked 2 c Peeled; seeded, finely -chopped fresh tomatoes 2 tb Olive oil 1 ts Basil leaves 1/2 ts Salt 1/2 ts Coarse ground pepper Prepare Creamette Capellini as package directs; drain. Quickly toss hot cooked capellini with remaining ingredients. Serve immediately. 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.