Serves: 2
Total Calories: 181

* See note below.
2 tablespoons olive oil
1 (16-ounce) can italian tomato with basil
2 cloves garlic minced
1 tablespoon cilantro chopped fresh or parsley
1 teaspoon basil dried basil, crushed, or 1/4 cup chopped fresh basil
1 teaspoon sugar
Salt and freshly ground pepper to taste

* Cook enough spaghetti, allowing 1/4 to 1/3 pound uncooked spaghetti per person, depending on appetites. Drain and toss spaghetti with butter, olive oil, or a combination of both (just enough to keep the pasta from sticking). Place in a large heated shallow bowl or platter surround with smaller bowls of Creamy Shrimp Sauce, Tomato Sauce with Basil, and Pesto Sauce, and the Meat Sauce used with the Sardinian Lasagne. Let each guest top his serving of spaghetti with a favorite or combination of sauces. Serve with a tossed mixed green salad, garlic Italian bread, and a fresh fruit compote decorated with fresh mint leaves for dessert. Heat olive oil in a large skillet. Chop tomatoes and add with juice cook 10 minutes. Stir in garlic, herbs, sugar, salt, and pepper to taste cook for 3 to 5 minutes. Adjust seasonings to taste.

Nutritional Facts:

Serves: 2
Total Calories: 181
Calories from Fat: 120

More Recipes from the Current Calendars Cookbook:
American Macaroni And Cheese
Chicken Lasagne Florentine
Creamy Shrimp Sauce
Current Test Kitchen Pasta
Fettuccini Carbonara
Pesto Sauce
Roman Meatballs With Mostaccioli Pasta
Sardinian Lasagne
Shrimp And Pork-Filled Wonton Soup
Spaetzle With Bavarian Meatballs
Spanish Macaroni With Cheese
Tomato Sauce With Basil
Vegetable Flower Soup