• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 lb diced tomatoes fresh or canned
  • 1/4 cp EVOO
  • 3 scallots finely chopped
  • 1/2 TB crush red pepper
  • 3 TB milk (nonfat is fine)
  • 10 basil stems tied in a bundle
  • 30 basil leaves
  • 1 lb fettuccine cooked
  • 1/2 mozz cheese grated
  • 1/2 parm cheese grated


  • Heat the oil and add the shallots. Saute until browned.
  • Add basil stems, tomatoes,crushed red peper, and s & p tp flavor. Cook 7 minutes
  • Add milk. Cook 2 minutes. removed from heat and discard the basil stems.
  • Put pasta in large serving bowl. Add sauce and cheese. Mix. Serve with basil leaves as garnish.


Based off of a Craig Claiborne recipe. Simple and so good with a glass of red.

Categories: Pasta 

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