*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Pasta
                 Sauces                           Garlic
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe Egg Pasta (or 3/4 Lb
                         -fettucine or tagliatelle)
   16                    Italian plum tomatoes
    2                    Cloves garlic
    2       tb           Fresh parsley, chopped
    2       tb           Fresh basil, chopped
      1/3   c            Olive oil
   Salt Pepper Parmesan cheese, grated (optional)
   PREPARATION:  Make the Egg Pasta; roll the dough as thin as possible and
   cut into 1/8- to 1/4-inch wide strips.  Peel, seed, and chop the tomatoes.
   Mince the garlic.  Heat the olive oil over low heat in a saucepan. Add the
   garlic and cook over medium heat for about 3 minutes, until soft. Add the
   tomatoes, raise the heat to high, and cook for 5 minutes, until they give
   up some of their juice.  NOTE:  Recipe can be made up to this point several
   hours ahead.
   COOKING AND SERVING:  Chop the parsley and basil.  Cook the pasta in a
   large pot of boiling, salted water until tender, about 3 minutes for fresh
   pasta.  Drain and return pasta to pot.  Add tomato sauce and fresh herbs.
   Toss over low heat until pasta is lightly coated with sauce and warmed
   through.  Season to taste with salt and pepper.  Serve immediately with
   Parmesan cheese if desired.
   Makes 4 servings
   [COOKS  March-April 1988]
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