Capellini with Fresh Tomato Sauce

Ingredients:

• 6 medium ripe tomatoes, chopped and drained
• 1 small red onion, finely chopped
• 1/2 cup chopped fresh basil
• 2 tbsp. red-wine vinegar
• 2 tbsp. extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp granulated sugar
• 1 pound capellini
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grate Parmesan cheese

Makes 8 Servings

1.  In a large nonreactive bowl, combine the tomatoes, onion, basil, vinegar, oil garlic and sugar. Let stand, covered, at least 4 hours.
2. Meanwhile, cook the capellini according to package directions; drain and place in a large serving bowl. Top with sauce; add salt and pepper and toss to combine. Serve, sprinkled with the cheese.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the WW New Complete Cookbook. This meal is PERFECT for when it's too hot to cook in the summer but you want a filling and satisfying meal. Capellini is sometimes called angel hair pasta and is traditionally used in broths; capellini also works well with this uncooked pasta sauce because it's so refreshing and delicious. You can also use this uncooked tomato sauce with spaghetti, spaghetinni, as a pizza sauce, served over chicken, white fish, pork or even steak. This sauce was nice for a change with uncooked tomatoes blended with garlic, onions, olive oil and freshly chopped basil. This homemade tomato sauce is also cheaper and better for you than store-baught tomato sauce. I also recommend using Organic Basil Infused Olive Oil from the Imperial Olive in Williamsburg, VA for an authentic Italian taste. For more information, visit www.TheImperialOlive.com. This is what I call Summer in Italy. If you can't go to Italy this summer, bring Italy to your table.