Fettuccine with Bread Sauce

4 tablespoons olive oil
2 cloves chopped garlic
2 cups fresh breadcrumbs (from about 3 slices of Italian bread)
6 juicy ripe tomatoes, peeled and chopped
1/4 cup chopped fresh flat-leafed parsley
2 teaspoons minced fresh basil
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons olive oil
8 ounces fresh spinach fettuccine or other fettuccine

In a large skillet, heat the 4 tablespoons olive oil and garlic until it begins to sizzle. Add fresh breadcrumbs and stir-fry them until golden. Be sure the garlic is well-distributed. Allow the finished crumbs to cool.

Combine tomatoes, parsley, basil, salt, black pepper and the 2 tablespoons olive oil for an uncooked tomato sauce. This recipe can be prepared ahead to this point and kept at room temperature for two hours.

Cook fettuccine according to the package directions until al dente. Do not overcook. Drain.

Stir in the tomato mixture. Toss with half the crumbs and sprinkle the rest on top. Serve at room temperature.

Serves 2 to 4, depending on accompaniments.