4 med. tomatoes, peeled and chopped
1/4 c. snipped parsley
2 tbsp. olive oil, or cooking oil
1 clove garlic, minced
1 1/2 tsp. dried basil, crushed
Dash of pepper
8 oz. pkg. fettucini

Toss together tomatoes, parsley, olive oil, or cooking oil, garlic, basil, and pepper. Cover and refrigerate 2-3 hours.

Cook fettucini until tender. Gently toss tomato mixture with fettucini until well combined. Serves 8.