Ingredients :
    5 ½ oz (150 g) fettuccine
    5 ½ oz (150 g) spinach fettuccine
    4 cups tomatoes, peeled, seeded and diced
    9 oz (250 g) mozzarella cheese, diced
    1/3 olive oil
    2 tablespoons garlic, sliced thinly
    ½ cup basil leaves, chopped


Combine chopped tomato with mozzarella cheese in a large bowl.
Season with salt and pepper and reserve.
Cook fettuccine in boiling salted water until “al dente”.
While pasta is cooking, heat oil in a skillet with the sliced garlic for 1 or 2 minutes. Do not brown garlic.
Drain fettuccine and return to pan. Stir in tomato and mozzarella mixture over hot pasta. Pour oil and garlic over pasta mixture and toss to combine. Serve immediately and garnish with chopped basil.
        6 servings
        Preparation time: 40 minutes