Ingredients:

10 cloves garlic, smashed and finely chopped

1/2 cup Coronado Taste of Oils: Garlic Olive Oil

1/4 cup Coronado Taste of Oils: Butter Olive Oil

1 large can (32 oz) of crushed tomatoes

1 pound Coronado Taste of Oils: Spinach Basil Garlic Fettucine (Rossi Pasta)

2 Tablespoons basil, chopped

1 cup Kalamata Olives, pitted & sliced

Grated Parmesan cheese for garnish

Method:

Bring large pot of water to a rolling boil and stir in fettucine. Cook according to package directions: usually 5-8 minutes for al dente.  Meanwhile, in small sauce pan, heat Garlic Olive Oil and chopped garlic on VERY low heat for 20 minutes. Careful not to burn garlic. Stirring occasionally. In a medium sauce pan, add Butter Olive Oil and crushed tomatoes and slowly heat mixture. Stir  garlic oil into tomato sauce and season with salt & pepper to taste. Allow flavors to marry on low heat for an additonal 10 minutes.

In large serving bowl toss sauce and fettucine together. Dress fettucine with basil, olives and cheese and enjoy with your favorite red wine! Don't forget Andrea Bocelli!