Ingredients:
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
Dash pepper
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.
Good
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