Yield: 15 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Coarsely chopped tomatoes |
| ⅓ cup | Olive oil |
| 6 \N | 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini