4 c Coarsely chopped tomatoes

1/3 c Olive oil

6 ea Garlic cloves, minced

1/2 ts Crushed red pepper

2 ts Salt

20 oz Fresh spinach fettucine

20 oz Fresh yellow fettucine

1 c Packed fresh basil leaves

-- slivered

Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes. Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle with basil & toss again.