Pasta with Fresh Tomatoes, Herbs, and Garlic Sauce
TV Guide, 1993
Pasta with Fresh Tomatoes, Herbs, and Garlic Sauce
TV Guide, 1993
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8 plum tomatoes, diced 2 tablespoons fresh basil, finely chopped 1 tablespoon fresh chives, finely chopped 2 tablespoons parsley, finely chopped 3 garlic cloves, pressed 1/3 extra virgin olive oil 1/2 cup mozzarella or fontina cheese, finely grated salt and fresh ground pepper to taste 1 pound fettuccine Fresh grated Parmesan cheese to taste Directions: In a medium bowl, combine tomatoes, basil, chives, parsley, garlic, olive oil, mozzarella or fontina, salt, and pepper. To enhance flavor; let stand at room temperature for at least one hour. In a large pot, boil fettuccine until al dente. Drain and rise with cold water. Pour sauce over pasta and sprinkle with Parmesan. Serves 3-4. |