Spaghetti with Tomatoes, Garlic and Capers

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Category : Pastas/Risottos

Recipe : Spaghetti with Tomatoes, Garlic and Capers

Makes 4 servings

Make this dish in the summer, when tomatoes are at their peak, on a night when you
need to get dinner on the table in about 20 minutes.

6 ounces spaghetti*
4 teaspoons olive oil
1 onion, diced
2 tomatoes, diced
2 tablespoons drained rinsed capers
4 garlic cloves, sliced
1/4 cup chopped flat-leaf parsley
1/2 teaspoon freshly ground black pepper

Cook the spaghetti according to package directions. Drain, reserving 1/4 cup of
the cooking liquid, and keep warm.
In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed,
until softened, about 5 minutes. Stir in the tomatoes, capers and garlic; cook,
stirring, until the tomatoes are softened, 3-4 minutes. Add the spaghetti and
cooking liquid; simmer until the liquid is slightly reduced, 1-2 minutes. Sprinkle
with the parsley and pepper.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat.

PER SERVING: 228 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg Cholesterol, 170
mg Sodium, 38 g Total Carbohydrate, 2 g Dietary Fiber, 7 g Protein, 29 mg Calcium .

*If you don't have spaghetti on hand, try this dish with any long pasta except
capellini--the delicate strands will overcook when you add them to the tomato mixture.