5 Tomatoes, medium-sized , diced (1.2 pounds),
1 Red Onion , chopped , mediumze
I Garlic Clove, put through press
3 /4 cup Basil, shredded fresh
1 cup Parsley chopped
3/4 cup Hoop cheese Coarsely crumbled
3 Tbs Extra Virgin Oil .
2 tsp Balsamic Vinegar
1 LB Fettuccine
Substitute Hoop cheese for reduced Fat &
Sodium Content
Combine all except Fettuccine.
Cook Fettuccine al dente and add to tomatoes.
Top with Olives if desired, serve warm, cold
or at room temperature
8 Servings