When I got married many eons ago I was given a cookbook, Better Homes and Gardens Pasta, and this recipe is on the cover and it looks so yummy! This recipe is really great with those fresh out of the garden tomatoes.
4 medium Tomatoes, peeled and chopped
1/4 cup snipped Parsley
2 tablespoons Olive Oil or Cooking Oil
1 clove Garlic, minced
1 1/2 teaspoons dried Basil, crushed
Dash Pepper
8 ounces Fettuccine
Toss together the chopped tomatoes, snipped parsley, oil, garlic, basil and pepper; cover and refrigerate for 2 to 3 hours.
Cook fettuccine in boiling salted water till al dente; drain. Gently toss tomato mixture with fettuccine till well combined.
Sunday, August 30, 2009
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