Ingredients
- 20 fettucine (fresh yellow)
- 6 garlic (cloves)
- 1 slivered
- 650 gr coarsely tomatoes (chopped)
- 75 gr spinach fettucine (fresh)
- 80 ml olive oil
- 34 gr packed basil leaves (fresh)
- 6 gr salt
- 1 gr pepper (crushed red)
Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes. Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle with basil & toss again.
