Preparation:
On waxed paper, divide cheese into 10 - 12 pieces; set aside. Drain oil from marinated tomatoes, reserving 1 tablespoon. Cut tomatoes into thin strips and reserve.
Prepare fettuccine according to package directions until al dente; drain and return to pot.
Meanwhile, in small skillet over medium heat, heat reserved oil; add shallots and garlic. Sauté‚until shallots are limp but not brown. Add wine, basil and reserved tomatoes. Heat through and keep hot. Add mixture to pasta; toss. Add cheese and parsley; toss again to melt cheese. Serve immediately on heated plates. |
