• 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

1. Heat the oil and add the shallots. Saute until browned.
2. Add basil stems, tomatoes,crushed red peper, and s & p tp flavor. Cook 7 minutes
3. Add milk. Cook 2 minutes. removed from heat and discard the basil stems.
4. 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.