straw & hay pasta
| Measure | Ingredient |
|---|---|
| 4 cups | Coarsely chopped tomatoes |
| ⅓ cup | Olive oil |
| 6 eaches | Garlic cloves, minced |
| ½ teaspoon | Crushed red pepper |
| 2 teaspoons | Salt |
| 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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