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
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4|
|Calories from Fat: 147 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 15.5mg||1 %|
|Potassium 878.3mg||23 %|
|Total Carbohydrate 98.7g||29 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 83.5g|
|Protein 10.6g||15 %|
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Calories per serving: 565
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