SPAGHETTI WITH FRESH TOMATO SAUCE


PREP TIME 5 MIN. – COOK TIME 25 MIN. READY IN 30 MIN. + MARINATING TIME – SERVINGS 4


2 lbs large ripe tomatoes ¼ cup olive oil 2 tsp red wine vinegar 2 cloves garlic, minced ½ tsp dried oregano


¾ (16 oz) box spaghetti ½ cup shredded part-skim mozzarella ½ cup torn basil leaves


STEP 1 Place a box grater in a medium bowl. Halve the tomatoes and coarsely grate over the bowl, starting with cut sides. Stir in the oil, vinegar, garlic, and oregano. Season with salt and pepper. Marinate at room temperature for up to an hour or refrigerate for up to 8 hours. STEP 2 Bring a large pot of salted water to a boil on high. Cook the pasta according to package directions. Drain and return pasta to pot. To pot, add the crushed tomato sauce, mozzarella, and basil, tossing to coat pasta. Season with salt and pepper and serve immediately.


PER SERVING: 522 CALORIES, 18G FAT, 4G SATURATED FAT, 9MG CHOLESTEROL, 112MG SODIUM, 74G CARBOHYDRATE, 6G FIBER, 9G SUGAR, 17G PROTEIN


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