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Cook the spaghetti according to package directions. Drain, reserving 1/4 cup of the cooking liquid, and keep warm. In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Stir in the tomatoes, capers and garlic; cook, stirring, until the tomatoes are softened, 3-4 minutes. Add the spaghetti and cooking liquid; simmer until the liquid is slightly reduced, 1-2 minutes. Sprinkle with the parsley and pepper. Makes 4 servings *If you don't have spaghetti on hand, try this dish with any long pasta except capellini, the delicate strands will overcook when you add them to the tomato mixture Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Fat Per Serving: 228 Calories, 5 g Total Fat, 1 g Saturated
Fat, 0 mg Cholesterol, 170 mg Sodium,
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