| 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
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. |