| Italian Capellini and Fresh Tomato
1/2 pound of Creamette Capellini
2 cups of peeled, seeded, & finely chopped tomatoes
2 tablespoons of Olive oil
1 teaspoon of Basil leaves
1/2 teaspoon of salt
1/2 teaspoon of Coarse ground pepper |
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Prepare Creamette Capellini as package directs; drain. Quickly toss hot cooked capellini with remaining ingredients. Serve immediately. Refrigerate leftovers. Serving size 6 FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey. |
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