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
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.
Stir in the tomato mixture. Toss with half the crumbs and sprinkle the rest on