Basil Pomodoro with Fettuccine
Source of Recipe
Six Ingredients or Less
List of Ingredients
16 ounces fettuccine
29 ounces tomatoes, canned -- diced, 2 cans, undrained
1 tablespoon olive oil
salt and pepper -- to taste
6 fresh basil leaves -- chopped fine
4 teaspoons Parmesan cheese -- freshly grated
Cook pasta and drain. In a medium skillet, combine tomatoes and olive oil and bring to a boil. Simmer over medium heat about 6 to 8 minutes or until slightly thickened. Add salt and pepper to taste. Stir in basil. Place pasta on individual plates and top with some of the sauce. Sprinkle Parmesan cheese over each serving.
Serves 4.
Recipe
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