1 pound fresh fettuccine
salt, to taste
1/2 ounce fresh basil leaves
4 garlic cloves, chopped fine
2 tablespoons bread crumbs
1 ounce almonds, chopped
3 ounces extra virgin olive oil (approx. 3 oz.)
8 ounces roma tomatoes, peeled, seeded and julienned
Servings: 4
1. Boil the pasta in salted water until almost done.
2. Lightly sauté the basil, garlic, bread crumbs and almonds in the oil.
3. Add the tomatoes and sauté to blend the flavors.
4. Drain the pasta, add it to the pan and sauté for 1 minute over a low flame.
5. Add more olive oil and salt as needed.
salt, to taste
1/2 ounce fresh basil leaves
4 garlic cloves, chopped fine
2 tablespoons bread crumbs
1 ounce almonds, chopped
3 ounces extra virgin olive oil (approx. 3 oz.)
8 ounces roma tomatoes, peeled, seeded and julienned
Servings: 4
1. Boil the pasta in salted water until almost done.
2. Lightly sauté the basil, garlic, bread crumbs and almonds in the oil.
3. Add the tomatoes and sauté to blend the flavors.
4. Drain the pasta, add it to the pan and sauté for 1 minute over a low flame.
5. Add more olive oil and salt as needed.
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