AICR Spaghetti with Salsa Cruda

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AICR Spaghetti with Salsa Cruda

1 1/4 lb. ripe tomatoes, seeded and diced (about 4 cups)

1/2 - 1 tsp. salt

1/4 cup finely chopped red onion

3 Tbsp. extra virgin olive oil, divided

1/4 cup coarsely chopped flat parsley

2 Tbsp. coarsely chopped fresh basil

1/2 lb. (8 oz.) whole-wheat spaghetti, penne or rigatoni

Freshly ground black pepper

Sprinkle with Parmesan cheese, if desired

 

 

 

 

 

In a glass, ceramic, or plastic bowl, combine the tomatoes with the

salt, onion and 2 tablespoons of the oil. Set it aside for 15 minutes.

 

Meanwhile, boil a large pot of water and cook the spaghetti al dente

according to package directions. Drain the spaghetti and turn it into

a large, warm serving bowl. Toss the pasta with the remaining

tablespoon of oil to keep it from sticking together.

 

Mix the parsley and basil into the tomatoes. Season generously with

pepper. Pour the salsa cruda over the warm pasta. Toss the entire

mixture to blend well. Serve immediately.

 

Note: Salsa cruda can be varied like any pasta sauce by adding chopped

olives, capers, anchovy, sun-dried tomatoes, or any other favorite

ingredient.

 

Makes 4 servings.

 

Per serving: 311 calories, 11 g. total fat (2 g. saturated fat), 47 g.

carbohydrate, 10 g. protein, 9 g. dietary fiber, 305 mg. sodium.

 

Source: American Institute Cancer Research Online Newsletter

Formatted by Chupa Babi for MC: 082206

 

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