Tricolor Tomato Fettuccine

• 2/3 cup olive oil, divided
• 6 large shallots, thinly sliced
• 4 large garlic cloves, thinly sliced
• 4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)
• 1/2 cup thinly sliced fresh basil
• 2 tablespoons chopped fresh oregano
• 12 ounces fettuccine
• 2 ounces shaved Parmesan cheese

1. Heat 1/3 cup oil in large skillet over medium-high heat.
2. Add shallots and saute 5 minutes.
3. Add garlic; saute 2 minutes.
4. Reduce heat to medium; add tomatoes and herbs.
5. Stir until tomatoes are heated through, about 2 minutes.
6. Remove from heat; season with salt and pepper.
7. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
8. Drain; transfer to bowl.
9. Top with tomato mixture.
10. Drizzle with 1/3 cup oil and sprinkle with Parmesan.

olive oil, shallots, garlic, red, fresh basil, fresh oregano, fettuccine, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/tricolor-tomato-fettuccine-109695 (may not work)