Triple tomato capellini

Yield: 8 Servings

Measure 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

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, .

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