Fresh Spinach Fettuccine with Bread Sauce
|Italian breadcrumbs||2 Cup (32 tbs) (Use About 3 Slices Of Fresh Italian Bread For Crumbs)|
|Extra virgin olive oil||6 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced or pressed|
|Ripe juicy tomatoes||6 , peeled and chopped|
|Chopped fresh flat leaf parsley||1⁄4 Cup (4 tbs)|
|Minced fresh basil||2 Tablespoon|
|Black pepper||To Taste|
|Spinach fettuccine||8 Ounce (Use Fresh Fettuccine)|
In a large skillet, heat 4 tablespoons of the oil and saute the garlic until it just begins to sizzle.
Add the breadcrumbs and stir-fry them until they are golden; be sure the garlic is well-distributed and not clumped somewhere among the crumbs.
Allow the finished crumbs to cool.
To make the uncooked tomato sauce, combine the tomatoes, parsley, basil, salt, pepper, and the remaining 2 tablespoons of oil.
The recipe can be prepared ahead to this point and kept at room temperature for 2 hours.
Cook the fettuccine according to the package directions until it's al dente.
Do not overcook.
Stir in the tomato mixture.
Toss with half of the crumbs and sprinkle the rest on top.