Italian BAKED FETTUCINE Recipe

Salt and freshly ground black pepper
2 cloves finely chopped garlic
4 leaves finely chopped fresh mint (optional)
8 fresh finely chopped basil leaves
2 Tlbs fresh parsley, chopped
3-4 Tbls extra virgin olive oil
1/4 cup freshly grated Romano
1/4 lb mozzarella
15 oz can chopped tomatoes
1 lb fettuccine




In a frying pan or skillet heat the olive oil up over medium heat. Add the garlic and sauté until it begins to brown Add mint, basil, parsley Sauté everything for a minute or 2 Pour in the tomatoes, salt, pepper and stir. Cook over medium-high heat till sauce thickens. Preheat the oven to 425 F or prepare the broiler. Bring a pot of water to boil for the pasta. Once boiling add the pasta to the water. Drain the pasta very well once its done and return it to the pot. Stir the tomato sauce into the pasta mixing it together well. Once well mixed pour it into a baking dish and cover the top with all the cheese If you just want to melt the cheese then simply bake it until everything is melted and bubbly. If, like me you like the cheese to browned on top then place it under the broiler until the desired color is achieved. Either way it goes quick. serves 4-6