4 Servings
Tomatoes Uncategorized
1 lb Fettucine
1 c Good-quality ve oil --
Plus 6 tbsp
t and freshly ground
per -- to taste
2 lb Ripe atoes, peeled,
Seeded -- chopped
4 Cloves lic -- minced
1/4 c Chopped fresh il
Grated mesan cheese --
For accompaniment (o
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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