Prep: 15 min Cook: 10 min
Cost per Serving: 88 cents

 3 cups diced plum tomatoes
 1/2 cup packed fresh basil leaves, torn in small pieces
 2 tablespoons olive oil, preferably extra virgin
 3/4 teaspoon salt
 1/4 teaspoon crushed red pepper 
 1 pound spaghetti
 1 pound lean ground beef

1. Mix tomatoes, basil, oil, salt and red pepper in 
a large serving bowl. (Can be made up
to 1 hour ahead and left at room temperature.)
2. Cook spaghetti according to package directions until 
3. Meanwhile cook beef in a large nonstick skillet over 
medium-high heat, breaking up
clumps, 3 minutes or until no longer pink. Drain off 
4. Drain pasta. Immediately add to tomato mixture, toss 
to mix, then stir in browned

* Serves 6. Per serving: 498 cal, 24 g pro, 63 g car, 
17 g fat, 46 mg chol, 333 mg sod.
Exchanges: 3 1/2 starch/bread, 1 vegetable, 2 medium-fat 
meat, 1 fat

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