cups (28 ounce can) peeled tomatoes with liquid
6 fresh basil leaves, chopped,
or 1 tablespoon dry basil
1 teaspoon salt
1/2 teaspoon pepper
Parmesan cheese (optional)
Sauté onion and garlic in oil in medium skillet until onion is tender, but not
Chop tomatoes into small pieces; reserve liquid. Add tomatoes, tomato liquid,
basil, salt and pepper; bring to boil over medium heat. Reduce heat; simmer, uncovered,
15 to 20 minutes, stirring occasionally.
Cook fettuccini according to package directions; drain well.
hot fettuccini with tomato basil sauce in large serving dish.