|4 cups||Coarsely chopped tomatoes|
|⅓ cup||Olive oil|
|6 eaches||Garlic cloves, minced|
|½ teaspoon||Crushed red pepper|
|20 ounces||Fresh spinach fettucine|
|20 ounces||Fresh yellow fettucine|
|1 cup||Packed fresh basil leaves slivered|
Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes.
Cook fettucine till al dente. Drain & toss gently with tomatoes.
Sprinkle with basil & toss again.
Vegetarian Times, December, 1993 Submitted By MARK SATTERLY On 10-21-94
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