4 c Coarsely chopped tomatoes
1/3 c Olive oil
6 ea Garlic cloves, minced
1/2 ts Crushed red pepper
2 ts Salt
20 oz Fresh spinach fettucine
20 oz Fresh yellow fettucine
1 c Packed fresh basil leaves
— slivered
Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes. Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle with basil & toss again.