Straw & hay pasta

Yield: 15 servings

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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