This low-saturated fat, cholesterol-free pasta dish contains lots of tomatoes and herbs and very little oil.

1 T. olive oil
2 cloves garlic, minced
1/4 C. freshly minced parsley
4 C. ripe tomatoes, chopped
ground red pepper or cayenne, to taste
1/4 t. salt
1 T. oregano leaves, crushed or 1 t. dried oregano
1 T. fresh basil, chopped or 1 t. dried basil
1/2 lb. cooked chicken breasts, diced into 1/2-inch pieces (3/4 lb. raw) (optional)
8 oz. uncooked fusilli pasta (4 C. cooked)

1. Heat oil in medium saucepan. Saute garlic and parsley until golden.
2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently.
3. If desired, add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick.
4. Cook pasta firm in unsalted water.
5. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley.
6. Serve hot as main dish and cold for next day's lunch.

YIELD: 4 servings SERVING SIZE: 1 cup

NUTRITION ANALYSIS PER SERVING: Calories, 304; Total fat, 5 grams; Saturated fat, less than 1 gram; Cholesterol, 0 milligrams; Sodium: 285 milligrams