tricolor-tomato-fettuccine-109695.json

{
    "directions": [
        "Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and saut\u00e9 5 minutes. Add garlic; saut\u00e9 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.",
        "Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan."
    ],
    "ingredients": [
        "2/3 cup olive oil, divided",
        "6 large shallots, thinly sliced",
        "4 large garlic cloves, thinly sliced",
        "4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)",
        "1/2 cup thinly sliced fresh basil",
        "2 tablespoons chopped fresh oregano",
        "12 ounces fettuccine",
        "2 ounces shaved Parmesan cheese"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Pasta",
        "Tomato",
        "Saut\u00e9",
        "Vegetarian",
        "Parmesan",
        "Basil",
        "Summer",
        "Shallot"
    ],
    "title": "Tricolor Tomato Fettuccine",
    "url": "http://www.epicurious.com/recipes/food/views/tricolor-tomato-fettuccine-109695"
}