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Fettucinnie with red and yellow tomatoes Recipe

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This recipe for Fettucinnie with red and yellow tomatoes, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


1-1/2 pounds mixed red and yellow tomatoes
1 medium red onion, thinly sliced
Balsamic Vinaigrette
1 cup shredded basil leaves
4 oz fresh mozzarella, cut in 1/4 inch cubes
1 pound fettuccine
1 tsp olive oil
Basil leaves for garnish


1 Tbsp balsamic vinegar
Sea salt
2 Tbsp olive oil
1/2 tsp chopped fresh garlic
freshly ground black pepper

Slice large tomatoes. Toss with the onion , Balsamic Vinaigrette, the basil leaves and the mozzarella.

Cook pasta until al dente. Drain and toss with 1 tsp olive oil to prevent sticking. Toss with the cold tomato salad and garnish with basil


Pour the vinegar and salt into small bowl. Whisk in the olive oil, garlic and pepper. Adjust seasoning to taste




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