Noodles with Vegetables and Cream Sauce
Cook spaghetti in plenty of boiling salted water until al dente. Blanch tomatoes in boiling hot water, then peel, quarter, remove seeds and cut into strips. Rinse snow peas and cut into thin lengthwise strips.
In a saucepan, boil the cream with white wine and capers, thicken with cornstarch and season. Add snow peas and simmer for 30 seconds. Add tomato strips and toss in drained spaghetti. Heat through, season to taste and serve.