Title: Italian Capellini and Fresh Tomato
Categories: Pasta
Yield: 6 Servings

1/2 lb Creamette Capellini;
-uncooked
2 c Peeled; seeded, finely
-chopped fresh tomatoes
2 tb Olive oil
1 ts Basil leaves
1/2 ts Salt
1/2 ts Coarse ground pepper

Prepare Creamette Capellini as package directs; drain. Quickly toss hot
cooked capellini with remaining ingredients. Serve immediately. 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, http://www.erols.com/hosey.