Pasta With Fresh Tomatoes |
Course : Italian
Source: Cooking Light, May 1995, page 118
Serves: 8 |
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Ingredients:
4 cups diced seeded tomato |
3 tablespoons chopped fresh oregano |
3 tablespoons minced green onions |
3 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 teaspoon coriander seeds -- crushed |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper |
2 cloves garlic -- minced |
6 cups hot cooked vermicelli (3/4 pound uncooked pasta) |
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Preparation / Directions:
Combine first 9 ingredients in a large bowl, and toss well. Add the pasta; toss well. Yield: 8 servings (serving size: 1 cup).
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