"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Tomato Fettuccine Recipe

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This recipe for Roasted Tomato Fettuccine, by , is from The Taylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eric/Darlene Taylor
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8-10 medium ripe plum tomato
4 tbsp extra virgin olive oil
4 cloves garlic,minced
1/2 cup chopped fresh basil leaves
salt and pepper to taste
1/2 lb dry or fresh fettuccine
freshly grated Parmesan cheese

Directions:
Directions:
Cut the stem end off each tomato, then cut them
lengthwise into quarters. Place tomatoes in a bowl
and toss with olive oil and garlic. Spread tomatoes in one layer on a large cookie sheet or baking pan.
Roast at 400 F for 35-40 minutes, until they are
squishy and the skins are starting to winkle and char. Don't stir or turn them at all while they're cooking. Combine basil and salt in a medium bowl. Cook pasta, timing it so the pasta and tomatoes will be done at the same time.
Toss pasta with tomatoes and basil. Sprinkle with
Parmesan.

Number Of Servings:
Number Of Servings:
4

 

 

 

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