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    Fettuccine with Fresh Tomatoes and Basil

    Source of Recipe

    Good Housekeeping, Aug. 2002

    List of Ingredients

    4 cups ripe tomatoes -- diced
    1 cup loosely packed fresh basil leaves -- thinly sliced
    1/3 cup extra virgin olive oil
    10 cloves garlic -- thinly sliced
    1/2 teaspoon salt
    1/4 teaspoon coarsely ground pepper
    1 16 oz fettuccine
    1 cup provolone cheese -- shredded
    plus additional for serving


    In large bowl, combine tomatoes, basil, oil, garlic, salt and pepper. Cover and let stand at room temp. up to 2 hours to develop flavors. When sauce is ready, heat large saucepot of salted water to boiling over high heat. Add fettuccine and cook as label directs. To serve, drain fettuccine. Discard garlic from tomato mixture if you'd like. Add fettuccini to bowl with tomatoes and sprinkle with provolone; toss to coat well. Serve with more cheese if you'd like.

    From Patsy's Cookbook, a collection of 100 recipes plus anecdotes from Patsy's Restaurant in Manhattan




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