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In a large bowl combine tomatoes, olives, scallions, garlic, salt, pepper and slivered basil. Gently toss in the olove oil. Let rest, covered for at least 2 hours for flavors to develop. To serve, toss the cooked pasta into the prepared sauce and serve at room temperature. Parade Magazine August 26, 1990 Posted on Kitmailbox 8-29-98 by firstname.lastname@example.org ICQ#2099532 NOTES : I loved the fresh flavor and chunky texture of this sauce. It is good warm or cool. Recipe by: Parade Magazine August 26, 1990 Posted to KitMailbox Digest by J Pellegrino
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 30 (100%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 1.3mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 30
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