Pasta with Garlic, Olive Oil, Fresh Tomatoes, and Basil

[Guest guest]

Pasta with Garlic, Olive Oil, Fresh Tomatoes, and Basil

 

1 pound fettucine

1 cup good-quality olive oil plus 6 tbsps.

salt and freshly ground pepper to taste

2 pounds ripe tomatoes, peeled, seeded, chopped

4 cloves garlic, minced

1/4 cup chopped fresh basil

grated Parmesan cheese for accompaniment

 

Bring a large pot of salted water to a boil over high heat; cook

fettucine until just tender (8 minutes). Drain pasta and transfer to a

large bowl; add 6 tablespoons of the olive oil and toss gently.

Mix tomatoes with salt, pepper, and garlic. Gradually stir in remaining

1 cup of olive oil. Stir in basil. Let sauce stand at room temperature for

1 or 2 hours. Taste and season with additional salt and pepper, if needed.

Pass grated Parmesan cheese (if used). Serves 4.