Email to Buny      

Tomato: Fettuccine with Tomato & Basil

Source of Recipe

Eating Well, October 1997


List of Ingredients

1/2 pound dried fettuccine
salt -- to taste
14 1/2 ounces plum tomatoes -- drained
--and coarsely chopped
1 tablespoon olive oil
1 teaspoon butter
1/2 cup fresh basil leaves -- torn
freshly ground black pepper -- to taste
1/4 cup freshly grated Parmesan cheese


Recipe

Cook fettuccine in boiling salted water until al dente, 8 to 10 minutes. Meanwhile, in a medium saucepan, cook tomatoes over medium heat until bubbling, about 2 minutes. Stir in oil and butter until blended. Add basil and season with salt and pepper. Reduce heat to very low and simmer, stirring occasionally, 5 to 10 minutes. Drain fettuccine and place in a large warmed bowl. Toss with sauce. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with Parmesan. Serve immediately. Serves 2.