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Add a photoServings: 4
Ingredients
- 1 lb Fettucine
- 1 c. Good-quality extra virgin olive oil --
- Â Â Plus 6 tbsp
- Â Â Salt and freshly grnd
- Â Â Pepper -- to taste
- 2 lb Ripe tomatoes, peeled,
- Â Â Seeded -- minced
- 4 x Cloves garlic -- chopped
- 1/4 c. Minced fresh basil
- Â Â Grated Parmesan cheese --
- Â Â For accompaniment (o
Directions
- 1. Bring a large pot of salted water to a boil over high heat; cook fettucine till just tender (8 min). Drain pasta and transfer to a large bowl; add in 6 Tbsp. of the extra virgin olive oil and toss gently.
- 2. Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining 1 c. of extra virgin olive oil. Stir in basil. Let sauce stand at room temperature for 1 or possibly 2 hrs. Taste and season with additional salt and pepper, if needed.
- Pass grated Parmesan cheese (if used).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 4 | 10% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 502mg | 14% |
| Total Carbs 8.98g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.46g | 4% |
| Protein 2.01g | 3% |
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