Spaghetti with cherry tomatoes

4 servings

Ingredients

Quantity Ingredient
¾ pounds Red Cherry Tomatoes; Cut In Half
¾ pounds Yellow Cherry Tomatoes; Cut In Half
4 Shallots; Diced Fine In Food Processor
1 pounds Spaghetti; Note 1
1 teaspoon Olive Oil
⅓ cup Whole Fresh Basil Leaves

Directions

Note 1: Use dried spaghetti NOT fresh In hot saucepan put a little oil and saute shallots, tomatoes, salt and pepper about 5 min until the tomatoes soften but don't break down and collapse.

Cook spaghetti al dente, then drain and put into bowl. Pour sauce over it.

Toss in whole basil leaves and mix.

Plate

NOTES : Cal 483,2 Total Fat 3.5g Sat Fat 0.5g Carb 96.3g Fib 4.4g Pro 16.7g Sod 25mg CFF 6⅗%

Recipe by: Home Cooking Vol 2, Amy Coleman Posted to EAT-LF Digest by Reggie Dwork <reggie@...> on Apr 29, 1999, converted by MM_Buster v2.0l.

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