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Fettuccine With Potatoes & Mozzarella

Yields1 Serving

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 8 ounces of spinach fettuccine
 Six baby Yukon Gold potatoes
 6 ounces San Marzano tomatoes
 Six basil leaves
 4 ounces of Tantillo California Extra Virgin Olive Oil
 3 ounces of mozzarella balls marinated
1

In a pot of salted, boiling water add the fettuccine.

2

Cook 7 to 9 minutes.

3

Cut the Yukon Gold potatoes small squares.

4

In a sauté pan heat up your olive oil.

5

Add to the oil, cook until they turn slightly brown. Add salt and pepper to taste.

6

Now add your San Marzano tomatoes.

7

Let simmer for 5 to 8 minutes.

8

Add the fettuccine to the pan.

9

Toss and serve.

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