6 oz fettuccine
1 Tbsp olive oil
4 tomatoes, diced
2 cloves garlic, minced
2 tsp fresh basil, chopped or 1/2 tsp dried basil
pinch of granulated sugar
1/4 cup fresh parsley
salt & pepper to taste
2 Tbsp Parmesan cheese, grated

Cook fettuccine in a large sauce pan of boiling salted water, al dente, then drain. Heat oil in a heavy skillet over medium heat. Add tomatoes, garlic, basil and sugar. Cook 5 minutes; stirring occasionally. Add parsley, salt and pepper. Toss into tomato mixture. Sprinkle on cheese, toss lightly.

Yield: 2 servings.

I eat merely to put food out of my mind. ~ N.F. Simpson (1919–)