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Fettuccine With Fresh Tomatoes And Basil

pasta, vegetables

6 ounces fettuccine noodles; or
2 cups dried medium egg noodles
2 tablespoons olive oil
2 cloves garlic; minced
4 tomatoes; diced
1/2 teaspoon dried basil; or
2 tablespoons chopped fresh basil
pinch granulated sugar
1/4 cup chopped fresh parsley
salt
freshly ground pepper
2 tablespoons grated Parmesan cheese

In large pot of boiling salted water, cook noodles until al dente (tender but firm). Meanwhile, in heavy skillet, heat oil over medium heat; stir in garlic, tomatoes, basil and sugar and cook for 5 minutes, stirring occasionally. Add parsley, and salt and pepper to taste. Drain noodles. Toss with tomato mixture and Parmesan. (If sauce is too thick, add a few spoonfuls of pasta cooking liquid.) Pass extra Parmesan.

Contributor: Smart Cooking - Anne Lindsay

Yield: 2 servings

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