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Two Guys from Italy Fettuccine Pizzaola




Source of Recipe


Frank Amendola


List of Ingredients




1 lb. Fettuccine cooked, drained and kept warm
2 lbs. roman tomatoes, diced
6 cloves garlic, sliced thinly or chopped
1/2 c. fresh oregano, chopped
4 whole leaves fresh basil
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan or Romano cheese
1 tsp. finely chopped fresh Italian parsely

Recipe



Heat oil in deep pot (6-8 quart, enameled or stainless steel). Add fresh oregano, basil and garlic. Saute over medium heat until garlic is golden brown. Add diced tomatoes and simmer over medium flame until tomatoes are cooked (about 10 minutes), stirring often. Add remaining ingredients. Remove from heat and serve over fettuccine.