INGREDIENTS :

225 g. Unico Fettuccine (cooked with 1 Tbsp. salt added to water)

4 cloves minced fresh garlic

2/3 cube butter or margarine

1 finely diced dried red chili peppers

2 Tbsp. Gallo Pure Olive Oil

6 Unico Marinated Artichoke Salad in olive oil

Approximately 3 oz. grated parmesan cheese

PREPARATION: Saute minced garlic in butter. Add diced tomatoes at end just to heat. In separate skillet, heat olive oil until very hot. Add diced red chilis and cook, stirring constantly until they turn dark. When pasta is cooked to desired texture, drain well, do not rinse. Place in prewarmed bowl, large enough for tossing. Pour garlic mixture over and toss quickly. Add chili mixture and toss again. Toss once more with parmesan cheese and salt to taste.

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