Fun Dining

Friday, July 28, 2006

Cool Tomato Pasta

1/2 pound of cappellini pasta, uncooked
28 ounces canned whole tomato, diced
3 tbs. tomato juice(from the whole tomato)
2 tsp. basil pesto
6~7 large fresh mint leaves, cut into thin stripes
4 ~5 tbsp. olive oil
2 tsp. lemon juice
salt and pepper

garnish: fresh mint leaves if desired

1. Put all ingredients, except pasta, into a ball. Mix well and adjust the taste with salt and pepper. Chill in the refrigerator for about 10 minutes.
2. Boil water and add a good amount of salt. Cook cappellini in the boiling water about 1~2minutes longer than al dente.
3. When cappellini is cooked, put them into a ice cold water and cool them down.
4. Drain the water well, and mix with chilled tomato sauce.
5. Garnish with mint leaves


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