Fettuccine Tossed with Fresh Tomatoes and Basil
3 ripe large tomatoes (about 1-3/4-lb.), diced (4 cups)
1 c. loosely packed basil leaves, thinly sliced
1/3 c. extra virgin olive oil
10 garlic cloves, thinly sliced
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 16-oz. pkg. fettuccine
4 oz. (1 cup) provologne cheese, shredded, plus additional for serving
In large bowl combine tomatoes, basil, oil, garlic, salt and pepper.
Cover and let stand at room temperature up to 2 hours.
When ready, heat large saucepot of salted water to boiling over hight
heat. Add fettuccini and cook as label directs.
To serve, drain fettuccine, discard garlic from tomato mixture if you
like. Add fettuccine to bowl with tomatoes and sprinkle with
provologne. Toss to coat well. Serve with more cheese if desired.
Note: For a more subtle flavor use only five garlic cloves and cut them in half.
