 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I'm not actually a fan of cooked tomatoes, but I love this dish, especially beside a juicy slab of marinated, grilled venison steak! (I usually only use 2 or 3 tomatoes and never bother with the peeling and seeding, but I'll leave that up to you!) Ingredients:
12 ounces fettuccine pasta (or spaghetti) |
3 quarts boiling water |
1 tablespoon cooking oil (optional) |
1 tablespoon salt |
1/2 cup onion, chopped |
1/4 cup celery, chopped |
2 garlic cloves, minced |
2 tablespoons butter (or margarine) |
1 teaspoon salt |
1/4 teaspoon pepper |
5 tomatoes, peeled, seeded and cut up |
1 teaspoon basil |
grated parmesan cheese |
Directions:
1. In a large uncovered saucepan, cook pasta in boiling water, oil, and first amount of salt until tender, but firm - about 9-11 minutes. Drain.
2. Saute next 6 ingredients in frying pan until soft, about 7 minutes.
3. Add tomatoes and basil and continue sauteing for another 2 to 3 minutes.
4. Stir in pasta and turn into serving bowl. Sprinkle with parmesan cheese or serve cheese separately.
|
|