Fettuccine with Fresh Tomatoes and Basil
Source of Recipe
Good Housekeeping, Aug. 2002
List of Ingredients
4 cups ripe tomatoes -- diced
1 cup loosely packed fresh basil leaves -- thinly sliced
1/3 cup extra virgin olive oil
10 cloves garlic -- thinly sliced
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 16 oz fettuccine
1 cup provolone cheese -- shredded
plus additional for serving
Recipe
In large bowl, combine tomatoes, basil, oil, garlic, salt and pepper. Cover and let stand at room temp. up to 2 hours to develop flavors. When sauce is ready, heat large saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. To serve, drain fettuccine. Discard garlic from tomato mixture if you'd like. Add fettuccini to bowl with tomatoes and sprinkle with provolone; toss to coat well. Serve with more cheese if you'd like.
From Patsy's Cookbook, a collection of 100 recipes plus anecdotes from Patsy's Restaurant in Manhattan
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