A summer saver recipe when tomatoes are in full season and so is basil. But as we do we enjoy this pasta all the time. Fettuccine or similar ribbon pasta goes best with this tomato and basil sauce.

Serves: 4
Cooking Time: 35 minutes
Preparation Time: 15 minutes

Ingredients
400 grams of good dried fettuccine or any other long pasta
1/4 cup of extra virgin olive oil
4 garlic cloves, thinly sliced
8 medium size tomatoes (blanched and peeled) coarsely chopped
1.5 cups of packed coarsely chopped fresh basil
Salt to taste
Freshly ground black pepper to taste

Accompaniment
finely grated Parmigiano-Reggiano Cheese

Method
Cook the fettuccine in a pot of hot boiling salted water until al-dente. Drain.

Heat oil in a sauce pan over moderate heat until hot but not smoking. Add garlic and stir until golden, about a minute.

Stir in the chopped tomatoes, chopped basil, salt and pepper to taste. Bring the heat to simmer.

Simmer the sauce, stirring occasionally, for 20 minutes.

Toss the cooked fettuccine with the sauce in a bowl.

Serve warm with grated cheese.