Pasta with fresh tomato & fresh herbs
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Wmo6n`a?,,3nRImo.,CUD[%J%);F#E˯iS7aHyxߗQ]^m#~Mi}8;GhM \AGZgGL&dIn N0,W-!nUv$~xxXaCtS1hb&0B.8Ң1@F4Ecs>nv*4N3QP|5fW(TL7s^bD.b$XEAV": z=U ҄("!<֤cetW# 41O;a6 oL0Iu*@믊|dQRA$/qbpbԸ˶Ydz>\Ʃu2 1Xv7&<Ӌ )<2vtwŨ_)Շ6Tح&& xpVcc{ r&5`"-r /ؔK#|}8%-7Kp/ت =6GxԿilr]ý`</~"x.zWk . }Wպ{ʢ yE*aY.\U2-W~fx-䗕iE[nn_f͟yOJZW%|bXT^A!fmwpe¿Hˎ~g(Үc`PDٔag:yR|}F>Oj/U ?:-Υpwöswww\JUY%h94 Ue".۸H=Cܪ1!#y&gu๎vb13q1 fi+ 3LSz6)xY#74TKR.КTN$S(38Wr~ǣ"TX#\c0 :&4##yΧR( [ *$E6m4[>=~bȇ |4ɪ-mDG#N$ Y21x Pasta with fresh tomato & fresh herbs
  Pasta    Sauces    Herbs    Low Fat  
Last updated 10/4/2011 7:50:29 PM. Recipe ID 9855. Report a problem with this recipe.
Wmo6n`a?,,3nRImo.,CUD[%J%);F#E˯iS7aHyxߗQ]^m#~Mi}8;GhM \AGZgGL&dIn N0,W-!nUv$~xxXaCtS1hb&0B.8Ң1@F4Ecs>nv*4N3QP|5fW(TL7s^bD.b$XEAV": z=U ҄("!<֤cetW# 41O;a6 oL0Iu*@믊|dQRA$/qbpbԸ˶Ydz>\Ʃu2 1Xv7&<Ӌ )<2vtwŨ_)Շ6Tح&& xpVcc{ r&5`"-r /ؔK#|}8%-7Kp/ت =6GxԿilr]ý`</~"x.zWk . }Wպ{ʢ yE*aY.\U2-W~fx-䗕iE[nn_f͟yOJZW%|bXT^A!fmwpe¿Hˎ~g(Үc`PDٔag:yR|}F>Oj/U ?:-Υpwöswww\JUY%h94 Ue".۸H=Cܪ1!#y&gu๎vb13q1 fi+ 3LSz6)xY#74TKR.КTN$S(38Wr~ǣ"TX#\c0 :&4##yΧR( [ *$E6m4[>=~bȇ |4ɪ-mDG#N$ Y21x


 
      Title: Pasta with fresh tomato & fresh herbs
 Categories: Pasta, Sauces, Low-cal, Low-fat
      Yield: 4 Servings
 
      2 tb Olive oil
      2 md Garlic cloves, chopped fine
  1 1/2 lb Roma or other firm, ripe
           -tomatoes, cored, halved,
           -seeded, and coarsely
           -chopped
      2 tb Basil leaves, finely
           -shredded
      2 tb Italian parsley, chopped
      2 ts Fresh oregano, finely
           -chopped
      2 ts Fresh marjarom leaves,
           -finely chopped
      1 ts Fresh Rosemary leaves,
           -finely chopped
           Pasta, thin to medium
 
  In a large skillet, heat the oil over moderate heat. Add the garlic
  and, as soon as it sizzles, stir in the tomatoes and herbs. Saute
  just until the tomatoes' juices thicken, 7 to 10 minutes. Poor over
  cooked pasta.
 




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Recipe ID 9855 (Apr 03, 2005)

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