Pasta with garlic, olive oil, fresh tomatoes, and basil
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fettucine |
| 1 | cup | Good-quality olive oil -- |
| Plus 6 tbsp | ||
| Salt and freshly ground | ||
| Pepper -- to taste | ||
| 2 | pounds | Ripe tomatoes, peeled, |
| Seeded -- chopped | ||
| 4 | Cloves garlic -- minced | |
| ¼ | cup | Chopped fresh basil |
| Grated Parmesan cheese -- | ||
| For accompaniment (o | ||
Directions
1. Bring a large pot of salted water to a boil over high heat; cook fettucine until just tender (8 minutes). Drain pasta and transfer to a large bowl; add 6 tablespoons of the olive oil and toss gently.
2. Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining 1 cup of olive oil. Stir in basil. Let sauce stand at room temperature for 1 or 2 hours. Taste and season with additional salt and pepper, if needed.
Pass grated Parmesan cheese (if used).
Recipe By : The California Culinary Academy File