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Chef with red wine glass


Serves 6

• 8 ounces dried spinach rotini
• 1 pound ripe red and yellow cherry or grape tomatoes, stemmed and cut in half
• 1/2 red (Spanish) onion, thinly sliced
• 3 cups cider or white wine vinegar
• 1/2 tablespoon olive oil
• 1 tablespoon chopped fresh thyme or 2 teaspoons dried thyme
• 3 tablespoons chopped flat-leaf (Italian) parsley
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 10 California figs, cut in flat slices
• 1/4 cup ripe olives, pitted and cut in half

Fill a large pot three-quarters full of water and bring to a boil.

Add the pasta and cook until al dente, about 10 minutes, or according to package directions.

Drain the pasta thoroughly.

Cool and chill.

In a large bowl, stir together the tomatoes, onion, vinegar, oil, thyme, parsley, pepper and cayenne.

Serve immediately, or cover and store at room temperature for up to 2 hours.

To serve, combine the pasta and the tomato mixture. Stir and toss to combine.

Nutrition facts per 1 serving: 190 cal (11% cal. from fat), 2.5 g total fat, -0- mg chol., 65 mg sodium, 45 g carbo., 6 g fiber, 4 g pro., Daily Value: 15% vit. A, 30% vit. C, 8% calcium, 15 % iron.

California Figs -

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