Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 15 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
- 1 lb Fettucine
- 1 c Good-quality olive oil --
- Plus 6 tbsp
- Pepper -- to taste
- 2 lb Ripe tomatoes, peeled,
- Seeded -- chopped
- 4 Cloves garlic -- minced
- 1/4 c Chopped fresh basil
- Grated Parmesan cheese --
- For accompaniment (o
- Salt and freshly ground
Preparation
1. Bring a large pot of salted water to a boil over high heat; cook fettucine until just tender (8 minutes). Drain pasta and transfer to a large bowl; add 6 tablespoons of the olive oil and toss gently. 2. Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining 1 cup of olive oil. Stir in basil. Let sauce stand at room temperature for 1 or 2 hours. Taste and season with additional salt and pepper, if needed. Pass grated Parmesan cheese (if used). Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
