Dreamy Garden Spaghettini

Recipe Ingredients

8		Ripe plum tomatoes - halved lengthwise
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Sugar
		Freshly-ground black pepper - to taste
1/4 cup	10g / 0.4oz	Whole small flat-leaf parsley leaves - (loosely packed)
1 tablespoon	15ml	Drained tiny capers
1 teaspoon	5ml	Finely-grated lemon zest
1/4 cup	59ml	Fresh lemon juice
12 oz	340g	Dried spaghettini
1/4 lb	113g / 4oz	Snow peas - blanched
		Garnish
1		Arugula - rinsed, patted dry

Recipe Instructions

Preheat the oven to 250 degrees. Meanwhile, line a baking sheet with foil. Place the tomatoes, cut-side up, on the foil. Drizzle with the olive oil and sprinkle with the sugar and pepper. Roast in the oven for 1 1/2 hours. Remove from the oven and place the tomatoes and their juices in a large bowl.

Add the parsley, capers, lemon zest and lemon juice to the tomatoes; toss gently.

Bring a large pot of salted water to a boil. Cook the spaghettini until just tender, drain and add it to the tomato mixture. Toss well.

Toss the snow peas with the hot pasta and tomatoes. Serve in shallow bowls, garnished with arugula.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 466 calories, 70g carbohydrates, 12g protein, 15g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 09-23-2001 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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