Green Fettuccine With Yellow Tomatoes and Basil

• 5 large yellow tomatoes
• 1/4 pound oil-cured black olives
• 2 cloves garlic, minced (green part removed)
• 2 shallots finely chopped
• 4 tablespoons extra-virgin olive oil
• 4 tablespoons green basil leaves, snipped with scissors
• 4 tablespoons parsley, chopped
• About 1/2 teaspoon hot red pepper
• Coarse salt and freshly ground pepper to taste
• 1 pound fettuccine (green if possible)
• Small purple basil leaves to garnish
• Freshly grated Parmesan cheese

1. Place tomatoes in a bowl and cover with boiling water.
2. Let stand for a couple of minutes, then slip off their skins.
3. Seed and chop the tomatoes.
4. Pit and slice the olives.
5. In a heavy skillet, soften the garlic and the shallots in the olive oil.
6. Add the tomatoes, basil, parsley and hot red pepper.
7. Season with salt and pepper and simmer for 10 minutes.
8. Meanwhile, bring six quarts salted water to boil for the pasta.
9. When the pasta is ready, drain and place it in a heated serving dish.
10. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil.
11. Serve the cheese separately.

tomatoes, black olives, garlic, shallots, extravirgin olive oil, green basil, parsley, hot red pepper, salt, purple basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/10072 (may not work)