By Matthew Luca
Ingredients
Fresh pasta rolled out into sheets and cut into Fettuccine or pack of dried Fettuccini (for the fresh pasta method roll out the dough using a pasta machine down to grade 2 thickness) Dried Pasta follow instructions as per packet suggests.
2 Tomatoes (Italian Plum Vine are best)
1 clove Garlic
Handful of fresh Basil
1 tablespoon olive oil
1 tsp Butter
100ml water (cooking water from pasta)
Salt & pepper
Parmesan cheese
Method
If cooking fresh Pasta, Bring water to the boil, add a little salt and cook pasta for 3-4 minutes then strain off excess water.
In a Pan on a high heat, add the olive oil, butter and crush in the Garlic, toss in the pasta and cook mixing continuously for 30 seconds then add the 200ml water and continue cooking for a further 1 minute.
To serve garnish with fresh basil leaves, Parmesan cheese and a touch of cracked black pepper.
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