Instructions: 1. Dice the fresh tomato. Should have 1/4 cup or more.

2. Bring a large pot of water to a rapid boil; add salt if preferred. Drop in the noodles, keeping water boiling rapidly. Cook 2-3 minutes or until tender. DO NOT overcook. Drain well and set aside.

3. Using same large pot, place the olive oil, margarine and shallots over medium heat. Cook only until wilted; add tomatoes and cook about 40 seconds.

Salt and pepper the mixture to taste. Add the drained noodles and blend well.

Serve immediately.

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