I probably didn't really make up this recipe. But I tasted a similiar version once and tried to re-create it on Saturday since we have an abundance of tomatoes and basil in the garden at the moment. If tomatoes are still in season in the States (I have no idea any more!), you should try it!
1 pkg. fettucini
6 cloves garlic, finely minced
1 small red onion, finely minced
1 handful fresh basic, finely chopped
1 cereal bowl full of chopped tomatoes (cherry tomatoes are the best)
1/3 cup olive oil
1/3 cup butter
salt and pepper
1. Boil water for pasta.
2. Chop up all the veggies.
3. Cook pasta.
4. Heat oil and butter in a skillet.
5. Cook garlic and onion in the skillet until tender. Cook on low heat and be careful not to let it burn.
6. When the garlic/onion mix is tender, take it off the heat and add tomatoes and basil to the hot pan. Let them sit for a minute while you spoon the butter/oil mixture over them.
7. When veggies are a bit wilted, dump everything into a big bowl and add the cooked pasta. Toss together. Add lots of salt and pepper.
P.S. I just want you to know that the fact that I was able to focus long enough to write down this recipe is a great testament to how yummy it was. I can't even remember where I put my glasses these days.