Presented by Juliet Rowe-Hornbaker – winner of the PFM's 2007 Tomato Pasta Sauce contest.

Serves 3 - 4

Ingredients

• 6 - 8 Large fresh tomatoes, cored
• 1 clove garlic, smashed and diced
• 1/4 c. toasted pinenuts
• 1/4 c. good quality extra virgin olive oil
• 1/4 c. pitted Kalamata olives
• 1/2 c. basil leaves, torn or sliced
• Salt to taste
• 1/4 c. Parmigiano Reggiano cheese, plus more for the table
• 3/4 lb. fresh or dried Fettuccine

Directions

Boil water in a large pot. Add tomatoes. Cook until split, remove from pot with slotted spoon. Rinse in cold water. When cool, peel off skins and discard. Chop coarsely and put in a large serving bowl.

Add garlic, pinenuts, olives, salt, and olive oil to tomatoes.

Boil fresh water in pot. Add 1 Tbsp. salt to water. Add pasta. If fresh, cook only approximately 4 minutes, or until al dente. Drain pasta, reserving about 2 Tbsp. cooking water; add to bowl.

Toss pasta in serving bowl with tomato mixture; add cheese.

Buon Appetito!