1 lb Konjac glucomannan angel hair pasta*
1 c Fresh Basil Leaves
12 lg Plum Tomatoes
3 tb Olive Oil*
3 lg Garlic Cloves
1/2 ts Salt
1/4 ts Ground Black Pepper
Drain and rinse konjac pasta with cold water.Coarsely chop basil. Peel
and seed tomatoes, then coarsely chop.Mince garlic.
Heat oil in a large skillet over medium heat. Add tomatoes, salt,
pepper and garlic to skillet; cook covered until thickened, about 8
min. Do not overcook. Add basil leaves to sauce; stir to heat
through. Pour over konjac pasta; mix to combine.
May be served hot or chilled.
Serving Size : 4