Fettuccine Rustica

Fettuccine Rustica 8 ounces fettuccine 1 cup chopped roasted tomatoes* 3 tablespoons fresh basil, chopped 4 ounces feta cheese, crumbled (or any goat cheese) 1 tablespoon olive oil fresh ground black pepper to taste crushed red pepper flakes (optional) Cook fettuccine according to package directions. Drain and return pasta to saucepan. Add olive oil and stir. Add tomatoes, basil, cheese, and red pepper flakes (if desired). Stir continuously over low heat until mixed well and heated through. Add freshly ground black pepper to taste. Serve immediately. Yield: 2 - 3 servings.

NOTE: To roast the tomatoes: Remove the seeds. Slice the tomatoes into 1/4 & lay on a flat cooking sheet. Put under the broiler & broil till you see them char just slightly. Then chop to make a cup.