Spaghetti with Fresh Basil and Tomatoes

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Category : Pastas/Risottos

Recipe : Spaghetti with Fresh Basil and Tomatoes

Throughout Italy, nothing says summer as much as fresh-picked tomatoes and basil still
warm from the sun. This sauce is not cooked; the heat from the pasta brings forth the
flavors of the vegetables, so use the freshest vine-ripened tomatoes you can find.

Makes 4 servings

4 large or 8 small plum tomatoes, peeled, seeded and chopped
1 tablespoon + 1 teaspoon extra virgin olive oil
1 garlic clove, bruised
1/4 teaspoon salt
Freshly ground black pepper, to taste
6 ounces spaghetti
1/2 cup minced fresh basil

In a large serving bowl, combine the tomatoes, oil, garlic, salt and pepper.
In a large pot of boiling water, cook the spaghetti according to package
directions. Drain; set aside and keep warm.
Remove and discard the garlic from the tomato mixture; Add the spaghetti and
toss gently to coat; sprinkle with the basil. Divide evenly among 4 plates and
serve.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 1 Vegetable, 2 Breads.

PER SERVING: 215 Calories, 6 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 144
mg Sodium, 36 g Total Carbohydrate, 2 g Dietary Fiber, 6 g Protein, 60 mg Calcium