Fettuccine and Summer Tomatoes

2 lb. 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

In a large bowl, stir together the tomatoes, onion, vinegar, oil, thyme, parsley, pepper, and cayenne. Serve now or cover and store at room temperature for up to two hours. 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. Makes 6 servings.

Nutrition Information:

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