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.
 
 
And let the peace of Christ rule in your hearts, to which indeed you were called in one body. And be thankful.(Colossians 3:15)