Freshest-Possible Tomato Sauce

• 2 Tbsp. olive oil
• 3 tomatoes, peeled and diced
• 2 sprigs parsley, chopped
• 6 large basil leaves, chopped fine
• 1 garlic clove, minced
• salt and pepper to taste
• 1/2 lb. fresh fettuccine or linguine
• basil leaves
• 1 c. freshly grated Romano cheese

1. Set 1 gallon of water to boil.
2. Just as it begins to boil, heat olive oil in heavy skillet until a bit of bread dropped into it browns at once.
3. Add tomatoes to the olive oil and simmer briefly to combine.
4. Add parsley, basil, garlic, salt and pepper. Cook gently just until herbs go limp.
5. Remove from flame.
6. By now, water will be at full boil; toss in pasta and cook for 2 minutes. Drain, then toss with 2 tablespoons of sauce.
7. Serve on a round platter topped with rest of sauce and fresh basil leaves.
8. Pass Romano cheese.
9. Serves 4 as a first course.
10. Double recipe for a light main course.

olive oil, tomatoes, parsley, basil, garlic, salt, fresh fettuccine, basil, freshly grated romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929420 (may not work)