| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | California | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fettucine |
| 1 | c | Good-quality olive oil — |
| Plus 6 tbsp | ||
| Salt and freshly ground | ||
| Pepper — to taste | ||
| 2 | lb | Ripe tomatoes, peeled, |
| Seeded — chopped | ||
| 4 | Cloves garlic — minced | |
| 1/4 | c | Chopped fresh basil |
| Grated Parmesan cheese — | ||
| For accompaniment (o |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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