Fettuccine With Tricolor Tomatoes
(Fettuccine con Pomodori Tricolore)
Ingredients:
2/3 cup extra virgin olive oil, divided
6 large shallots, thinly sliced
4 large garlic cloves, thinly sliced
4 lbs red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 and 1/2 cups)
1/2 cup thinly sliced fresh basil
2 tablespoons chopped fresh oregano
12 ounces fettuccine pasta
2 ounces shaved Parmigiano cheese
Directions:
Heat 1/3 cup olive oil in large skillet over medium-high heat.
Add shallots and saute 5 minutes.
Add garlic; saute 2 minutes.
Reduce heat to medium; add tomatoes and herbs.
Stir until tomatoes are heated through, about 2 minutes.
Remove from heat; season with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until 'al dente'.
Drain; transfer to bowl.
Top with tomato mixture.
Drizzle with 1/3 cup olive oil and sprinkle with Parmigiano cheese. Makes 4 servings.