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Lots of good veggie pasta dishes!
Linguine alla Caprese This quickly tossed, fresh tomato sauce can be made ahead and left at room temperature. Just before serving, cook the pasta, then toss it with the sauce. 4 large ripe tomatoes, cored and seeded, cut into ½-inch dice ½ cup fresh basil leaves, slivered ¼ cup fresh mint leaves, coarsely chopped 3 scallions, thinly sliced 7 ounces ripe brie (rind removed) or mozzarella, cut in small cubes 3 cloves garlic, finely minced or pressed ⅓ cup olive oil freshly ground black pepper, to taste salt, to taste 12 ounces linguine or spaghettini 1. Combine everything except pasta in a large serving bowl. 2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes for linguini. 3. Drain well, add the pasta to the tomato sauce and toss well; season with salt. Serves 6.
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Doug Collins Hermosa Beach, California "Un repas sans vin est comme un jour sans soleil." |
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