4 Medium tomatoes, peeled and chopped
1/4 Cup snipped parsley
2 Tablespoon olive oil
1 Clove garlic, minced
1 1/2 Teaspoon dried basil, crushed
8 oz. Pkg. fettuccine
Toss tomatoes, parsley, oil, garlic, basil and pepper. Cover and refrigerate 2 to 3 hours. Cook fettuccine in boiling water until tender. Do not overcook. Gently toss tomato mixture with fettuccine until well combined. 8 side dish servings.
This is a recipe for an Italian meat sauce that simmers for several hours before it is ready to serve. We serve the spaghetti topped with fresh parmesan cheese, and sometimes sautéed fresh mushrooms. A crisp salad and a loaf of garlic bread hot out of the oven is all you need for this family pleasing meal!