In a sauce pan that has heated for a minute, add 1 tsp olive oil and 1 clove garlic, crushed. Cook until the garlic just turns brown. [optional] Add (or start out with): 1/2 cup white wine and cook until it is reduced by half. (Most of the alcohol is gone by this point, but there is still good flavor.) Add 1/4 cup fresh lemon juice and one chopped tomato and cook for two minutes more. It is really simple and leaves a lot of flavor for the pasta. I also like to add fresh ground pepper and basil, You should experiment with the spices you like. I dont think they take away too much from the flavor of the pasta. I hope you try it! Posted by Suzanne LeTarte . Recipes extracted from the FATFREE Vegetarian Mailing List/Digest Fatfree Digest [Volume 11 Issue 6], Oct. 6, 1994, collection copyright Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV, a Meal-Master utility by Rodney Grantham. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip