Fresh Tomato Sauce For Fettuccine

• 4 quarts water
• 4 cloves garlic
• 23 cup tightly packed fresh basil leaves
• 2 tablespoons fresh oregano
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• 2 1/2 pounds fully ripe tomatoes
• 1 1/2 pounds fresh fettucine
• 4 ounces Parmigiano Reggiano
• Freshly ground black pepper to taste

1. Bring water to boil for fettucine.
2. Peel garlic and with food processor running, put garlic through feed tube to mince.
3. Turn off processor and add basil, oregano, parsley and oil.
4. Wash, dry and trim tomatoes; cut into large chunks and add to processor.
5. Process until tomatoes are coarsely chopped.
6. Cook the fettucine according to package directions.
7. Grate the cheese and stir into tomato mixture.
8. Season with pepper.
9. Drain fettucine and spoon into serving bowls.
10. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

water, garlic, basil, fresh oregano, parsley, olive oil, fully ripe tomatoes, fresh fettucine, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4114 (may not work)