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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.

Contributor:  
Contributor:  
Gail Hagen
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Vinaigrette:

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

Directions:
Directions:
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

Vinaigrette:

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

 

 

 

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