Recipe - Pasta With Fresh Tomatoes

4 cup Diced seeded tomato
3 tablespoon Chopped fresh oregano
3 tablespoon Minced green onions
3 tablespoon Fresh lemon juice
1 tablespoon Olive oil
1 teaspoon Coriander seeds; crushed
One fourth teaspoon Salt
1/8 teaspoon Crushed red pepper
2 Garlic cloves; minced
6 cup Hot cooked vermicelli
(Three fourths pound uncooked pasta)

Combine first 9 ingredients in a large bowl, and toss well. Add the pasta;
toss well. Yield: 8 servings (serving size: 1 cup).
Posted to MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:50 0400

From: TheCookie@aol.com
Serving Ideas : Serve at room temperature.

NOTES : Canned tomatoes would make this dish too watery, so I always use
fresh ingredients. I usually let the salsa sit for a few minutes
before I mix
it with the pasta. Dolores LaGaipa, Huntington, Connecticut.