Ingredients

5 medium ripe tomatoes, diced
1 medium red onion, chopped
1 each garlic clove, pressed
3/4 C.(s) basil, shredded
1 C.(s) parsley, chopped
3 Tbsp. extra virgin olive oil
2 tsp. balsamic vinegar
salt and pepper, to taste
1 pound fettucine
1/4 C.(s) black olives, chopped

Cooking Instructions

Combine all except fettucine. Cook fettucine al dente and add to tomatoes. Top with olives, if desired. Serve warm, cold or at room temperature. Serves 8.
 
 
"For He has satisfied the thirsty soul, And the hungry soul He has filled with what is good." (Psalms 107:9)