Vagabond Gingered Ale
INGREDIENTS:
3 Tomatoes; medium 1/3 c Oil; olive
2 Garlic cloves; large, mince 18 Olives; black pitted &
3 tb Capers; drained -sliced
1 1/2 ts Oregano; dried 6 oz Mozzarella cheese; diced
3 Tomatoes; medium 1/3 c Oil; olive
2 Garlic cloves; large, mince 18 Olives; black pitted &
3 tb Capers; drained -sliced
1 1/2 ts Oregano; dried 6 oz Mozzarella cheese; diced
Fat grams per serving: Approx. Cook Time: none Nobake but requires time to marinate. Combine sauce ingredients in noncorrosive bowl, set aside for 30 minute or more, up to 2 hours. Cook pasta and drain. Return empty pot to turned off burner, pour in drained pasta and toss. Cover with lid for 1 minute to let cheese soften. Uncover and serve. Good for the height of tomato season on hot days. posted by Anne MacLellan