Fettuccine and Summer Tomatoes

Ingredients:

• 2 lbs. ripe tomatoes, stemmed and cut into 1/2-inch cubes
• 1 red (Spanish) onion, thinly sliced
• 1/3 cup cider vinegar or white wine vinegar
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1/3 cup chopped flat-leaf (Italian) parsley
• 1/2 teaspoon ground pepper
• 1/4 teaspoon cayenne pepper
• 1 lb. dried spinach fettuccine

Directions:

• In a large bowl, stir together the tomatoes, onion, vinegar, oil, thyme, parsley, pepper and cayenne.
• Fill a large pot three-quarters full of water and bring to a boil. Add the pasta and cook al dente, about 10 minutes, or according to package directions.
• Drain the pasta thoroughly.
• To serve, spread the pasta in a shallow serving bowl. Add the tomato mixture. Stir and toss to combine.
• Serve immediately or cover and store at room temperature for up to two hours.

Makes 6 servings

Nutrition Information:

• Calories: 348
• Total Fat: 4 grams
• Carbohydrates: 67 grams
• Cholesterol: 0 mg
• Sodium: 45 mg