| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Pasta, Christmas |
15 |
Servings |
INGREDIENTS
| 4 |
c |
Coarsely chopped tomatoes |
| 1/3 |
c |
Olive oil |
| 6 |
|
Garlic cloves, minced |
| 1/2 |
ts |
Crushed red pepper |
| 2 |
ts |
Salt |
| 20 |
oz |
Fresh spinach fettucine |
| 20 |
oz |
Fresh yellow fettucine |
| 1 |
c |
Packed fresh basil leaves slivered |
INSTRUCTIONS
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
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