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Fettuccine With Fresh And Sun-dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Ckright1 4 Servings

INGREDIENTS

1 lb Fresh Gremolata Pasta, see *
Note
cut into fettuccine
1/2 c Extra-virgin olive oil
1/4 c Slivered shallots or red
onion
1 T Roasted garlic
2 1/2 c Seeded and diced fresh
tomatoes
several varieties if
possible
? amount Sun-dried tomatoes
Salt, to taste
Freshly-ground black pepper
to taste
Freshly-grated cheese
Basil-Mint Herb Oil, see *
Note
Basil sprigs

INSTRUCTIONS

Note: See the "Gremolata Pasta" and "Basil-Mint Herb Oil" recipes
which are included in this collection.  Cook the pasta in
lightly-salted boiling water until just al dente,  about 3 to 4 minutes
if fresh. Drain and immediately run cold water  over to stop the
cooking. Drain again and toss with 2 tablespoons of  the olive oil to
prevent the pasta from sticking. Warm the remaining  olive oil in a
pan, add the shallots and garlic, and saute for 3  minutes. Remove from
heat and cool. Combine the oil, shallots, and  garlic with the
remaining ingredients, except the cheese. Season with  salt and pepper
and toss with the pasta. Serve in bowls, sprinkled  with freshly-grated
cheese, a drizzle of Basil Oil around, and a  basil sprig for garnish.
This recipe yields 4 servings.  Recommended wine: A lighter-style
Cabernet or Merlot would add a rich  note to this dish.  Recipe Source:
COOKING RIGHT with John Ash From the TV FOOD NETWORK -  (Show # CR-9679
broadcast 12-08-1996) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  12-10-1996  Recipe by: John Ash
Converted by MM_Buster v2.0l.

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