Capellini

Capellini

Recipe from the kitchen of Lila Pettyjohn

Recipes to Remember Women's Business Association

1 pkg. of spaghetti

2 ½ lb. Roma tomatoes, seeded and chopped

1 (14.5 oz.) can black olives, chopped

3 to 6 cloves garlic, minced

½ tsp. crushed red pepper flakes

½ tsp. salt (optional)

¼ to ½ c. olive oil

Mix tomatoes, olives, garlic, crushed red pepper, salt (if desired), and olive oil. Allow to marinate for at least 30 minutes. Meanwhile, boil pasta according to directions. Drain pasta. Toss with tomato mixture and serve.

•••

Subscribers -- The Times would like to share readers' recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to [email protected].