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Fettucine Pasta with Tomatoes and Fresh Herbs  
By: Chef Mardi Burden

2 tablespoons olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
½ cup grape tomatoes, cut in half
3 tablespoons water
2 tablespoons fresh Basil, thinly sliced
1 tablespoon chopped fresh Italian parsley
12 ounces fresh or dried fettucine
Salt and freshly ground pepper

 

 
THE METHOD:

    Heat the oil in a medium saucepan and add the onion, garlic and tomatoes..
Cook over low heat, stirring constantly, for 5-7 minutes or until the tomatoes 
break down and release their juices.
Add the water; half the parsley, half the basil,
and salt and pepper to taste.
   Stir well and simmer gently for 3-4  minutes stirring occasionally.

Meanwhile, cook the pasta according to the package instructions.
Drain the pasta and turn it into a warmed bowl.

Taste the sauce for seasoning, pour it over the pasta and toss well.

 Serve immediately, with the remaining parsley and basil sprinkled on top 		  
 
 
 
 
 
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