Triple tomato capellini
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (28-oz) whole tomatoes; undrained |
| 1 | can | (15-oz) tomato puree |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | American Heart Association original herb seasoning |
| 1 | tablespoon | Olive or vegetable oil |
| 4 | mediums | Fresh tomatoes; peeled, seeded and chopped |
| ½ | teaspoon | Basil leaves |
| ½ | teaspoon | Oregano leaves |
| 1 | Package Creamette Capellini; uncooked | |
| Freshly grated parmesan cheese; optional | ||
Directions
In food processor or blender, combine canned tomatoes, puree, garlic, seasoning and oil; process until smooth. In large skillet, bring tomato mixture to boil. Reduce heat; simmer 10 minutes. Add chopped tomatoes, basil and oregano; simmer 5 minutes. Prepare Creamette Capellini as package directs; drain. Serve sauce over hot cooked capellini. Refrigerate leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .