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Spaghetti with Fresh Tomatoes
Spaghetti with Fresh Tomatoes
Fiona Haynes
At a Glance
Prep Time : 10min
Cook Time : 10min
Course : Dinner, Entree, Lunch, Main Course, Pasta, Sauces
Special : Easy, Few Ingredients, Low Fat
Type of Prep : Boil, Toss
Occasion : Summer
 
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Spaghetti with Fresh Tomatoes

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This is a summer favorite in our family. For best flavor, use fresh, ripe tomatoes from the farmers' market if you can. And don't forget to keep tomatoes at room temperature.

INGREDIENTS:

  • 4 room-temperature tomatoes, seeded and chopped
  • 1/2 cup fresh basil leaves, chopped
  • 1 clove garlic minced
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • Pinch of salt
  • Freshly ground black pepper
  • 8 ounces spaghetti or angel hair pasta

PREPARATION:

Combine chopped tomatoes, basil, and garlic in a large bowl. Whisk oil and vinegar together and drizzle over tomato mixture. Season with a pinch of salt and lots of freshly ground pepper. Toss well and leave to stand. Cook pasta according to instructions on package.

Drain pasta. Toss with tomato mixture, and serve.

Serves 4

Per serving: Calories 275, Calories from Fat 43, Total Fat 4.9g (sat0.6g), Cholesterol 0mg, Sodium 10mg, Carbohydrate 49.8g, Fiber 3.4g, Protein 8.1g

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