Recipe - Angel Hair With Tomatoes Basil And Arugula

2 tablespoon Extravirgin olive oil
1 md Red onion; cut or sliced up thin
2 Cloves garlic; minced
2 md Ripe tomatoes
Seeded and chopped; (2 cups)
4 tablespoon Balsamic vinegar
2 tablespoon Capers; drained
Three fourths cup Finely chopped fresh basil
1 cup Torn arugula leaves
Salt and freshly ground
pepper; to taste
12 ounce Dry angel hair pasta
Asiago cheese for garnish;
(optional)
Fresh basil leaves for
garnish; (optional)

4 SERVINGS DAIRYFREE

This pairing of summer favorites makes an easy, delicious dinner.

Bring large pot of salted water to a boil. Meanwhile, in large, deep
skillet, heat oil over medium heat. Add onion and cook, stirring
often, until soft, about 8 minutes. Add garlic, tomatoes, vinegar and
capers and simmer 3 or 4 minutes. Turn off heat and add basil and
arugula. Season with salt and pepper.

When water boils, add pasta, stirring to prevent sticking. Cook
according to package directions. Drain well; transfer to large,
shallow serving bowl. Add sauce and toss to coat. Serve right away
with Asiago cheese and extra basil if desired.

PER SERVING: 204 CAL.; 5G PROT.; 8G TOTAL FAT (1G SAT. FAT); 29G
CARB.; 0 CHOL.; 8MG SOD.; 3G FIBER

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Feb 26, 1999.

Recipe by: Vegetarian Times, March 1999, page 26

Converted by MM_Buster v2.0l.