Recipe Archives->Pasta->Tomato Fettucine 01

Garden Tomato Fettuccine
Serves 4.

8 Roma tomatoes, seeded and chopped
2 tablespoons extra virgin olive oil
1 1/2 Tablespoons minced fresh basil
1/2 tablespoon minced fresh oregano
2 cloves garlic, pressed
2 ounces freshly grated Parmesan cheese

8 ounces dry fettuccine, spaghetti or angel hair pasta
1 Tablespoon vegetable or olive oil

Fill a 4 quart pot with 2 quarts warm water. Add oil to water to
prevent pasta strands from sticking together. When water reaches a
boil, add pasta. If the pasta is longer than the height of the water
level, lean the pasta against the side of the pot. As the pasta
softens, stir gently to submerge the pasta. Cook until tender but
not soft. Drain well and transfer to large bowl. Add extra virgin
olive oil, tomatoes, garlic and herbs; toss gently. Divide into
portions and top with Parmesan cheese.

Printable version: tomato-fettucine01.txt.