Fettuccine Alfredo

Al Apomodoro Spaghetti Italian

Al Apomodoro Spaghetti Italian

Ingredients

• 2 1/2 pound fresh ripe tomatoes
• 1/3 cup italian olive oil
• 1/2 cup chopped onion
• 30 milliliter garlic
• 2 tablespoon chopped fresh basil
• salt & pepper to taste
• 1 1/4 pound spaghetti
• 3/4 cup parmesan cheese
• 20 basil leaves

Method

1. Wash, peel & chop tomatoes, discarding seeds
2. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp
3. Discard garlic and add tomatoes, chopped basil and salt & pepper
4. Simmer for about 20 minutes over moderate heat
5. While sauce is simmering, bring a large pot of water to boil
6. Add salt to taste and add spaghetti
7. Boil until spaghetti is “al dente,” aprox 8 to 10 minutes
8. Drain spaghetti, toss with the sauce and the grated cheese
9. Garnish each plate with some of the basil leaves
10. Serve at once