Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Plum tomatoes, diced |
| 2 tablespoons | Basil, fresh, fine chopped |
| 1 tablespoon | Chives, fresh, fine choppedf |
| 2 tablespoons | Parsley, fine chopped |
| 3 \N | Garlic cloves, pressed |
| ⅓ cup | Olive oil, extra-virgin |
| ½ cup | Cheese, mozzarella, grated |
| \N \N | Salt & pepper to taste |
| 1 pounds | Fettuccine |
| \N \N | Parmesan cheese, grated |
In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella, salt and pepper. To enhance flavor, let stand at room temperature for at least 1 hour. In a large pot, boil fettuccine until al dente. Drain and rinse with cold water. Pour sauce over pasta, and sprinkle with Parmesan. I think I got it right !!! Paula in NYC jwdn78a Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Oct 23, 1998