Title: Red and Yellow Tomato Cappellini
Categories: Pasta Vegetable Lacto
Yield: 4 Servings

2	tb	Olive oil, extra virgin
4	cl	Garlic; finely minced
1/2	c	Basil; finely chopped
2	c	Cherry or teardrop tomatoes
2	c	Yellow or orange cherry or teardrop toamtoes
		Kosher or sea salt
		Black pepper
1	lb	Cappellini or angel hair pasta, dried
		Parmesan cheese, finely grated

In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic, cooking until tender and just beginning to turn golden. Remove from the heat and add most of the basil (reserve some for garnish) and allow to cook until wilted. Return the pan to the burner, turn to high and immediately add tomatoes. Cook just until the tomatoes lose some of their liquid and soften, 3 or 4 minutes. Season to taste with salt and pepper. Lower the heat to a slow simmer. Cook pasta according to package direstions. Drain, add to sauce and toss. Transfer to hot serving bowl or plates. Sprinkle with reserved basil. Serve immediately with Parmesan cheese on the side of desired.

Nutritional info per serving: 465 cal; 14g pro, 85g carb, 8g fat (16%) Source: Jimmy Schmidt for The Detroit Free Press Miami Herald, June 15, 1995

Formatted 6/18/95 by Lisa Crawford (LISA_POOH@DELPHI.COM)

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