Recipe - Kimberley Hefners Chilled Tomato Salsa Wang

8 Roma Tomatoes, chopped
One half cup Sweet red pepper, chopped
One half cup Sweet yellow pepper, chopped
One half cup White onion, chopped
2 Garlic cloves, minced
8 Basil leaves
One half cup Extravirgin olive oil
Sea salt
White pepper
One half pound Angel hair pasta
Crushed dried hot red pepper
Grated Romano cheese

Combine tomatoes, red and yellow peppers, onion and garlic with basil and
olive oil. Season to taste with sea salt and white pepper.

Cook pasta in boiling salted water until al dente. Drain well. Place pasta
on plate and top with vegetable sauce. Serve crushed hot red pepper and
Roman cheese on side. Makes 2 servings as an entree, 4 as an appetizer.

Source: L.A. Times

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini