BAKED TOMATO SPAGHETTI

BAKED TOMATO SPAGHETTI 12 med.-sized tomatoes 3-6 cloves garlic 1/2 c. parsley 1/2 c. olive oil 1 lb. "angel hair" spaghetti 2 tsp. butter Basil Parmesan

Cut tomatoes in half. Place cut sides up in 9 x 13 inch dish. Salt and pepper. Mix garlic, 1/3 cup parsley, 2 tablespoons oil. Pat mixture on each tomato. Drizzle 2 tablespoons oil over tomatoes. Bake at 425 degrees for an hour - until browned (can microwave). Cook spaghetti until barely tender - drain. In large serving bowl combine butter, remaining parsley, oil, basil and 4 tomato halves. Mash, discarding skins. Mix with pasta. Add remaining tomatoes and juices and gently mix. Top with Parmesan. 6 to 8 servings. 379 calories per serving.

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