In a pot of salted, boiling water add the fettuccine.
Cook 7 to 9 minutes.
Cut the Yukon Gold potatoes small squares.
In a sauté pan heat up your olive oil.
Add to the oil, cook until they turn slightly brown. Add salt and pepper to taste.
Now add your San Marzano tomatoes.
Let simmer for 5 to 8 minutes.
Add the fettuccine to the pan.
Toss and serve.
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