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Fettuccine With Tomato & Basil Sauce

main dishes, pastanoodle

1/2 pound dried fettuccine
salt; to taste
14 1/2 ounces plum tomatoes; drained
--and coarsely chopped
1 tablespoon olive oil
1 teaspoon butter
1/2 cup fresh basil leaves; torn
freshly ground black pepper; to taste
1/4 cup freshly grated parmesan cheese

1. Cook fettuccine in boiling salted water until al dente, 8 to 10 minutes.

2. Meanwhile, in a medium saucepan, cook tomatoes over medium heat until bubbling, about 2 minutes. Stir in oil and butter until blended. Add basil and season with salt and pepper. Reduce heat to very low and simmer, stirring occasionally, 5 to 10 minutes.

3. Drain fettuccine and place in a large warmed bowl. Toss with sauce. Adjust seasoning with salt and pepper. Divide between 2 warmed plates and sprinkle with Parmesan. Serve immediately


570 calories per serving; 20 grams protein; 13 grams fat (3.7 grams saturated fat); 93 grams carbohydrate; 1.020 mg sodium; 11 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, October 1997

Yield: 2 servings

Preparation Time: 0:00

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