This Is Kristin

~ This is perfect with fresh basil and summer tomatoes… so yummy!

*INGREDIENTS
2 pounds vine ripened tomatoes, diced
3 cloves garlic, minced
1/2 cup chopped fresh basil
1 tablespoon chopped fresh mint leaves
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup olive oil
1 cup alfredo sauce
12 ounces spaghetti
1 cup parmesan cheese

DIRECTIONS
In a medium bowl, toss together tomatoes, garlic, basil, mint, salt and black pepper, hot pepper flakes, olive oil, and alfredo.
Cook the pasta In a large pot of boiling salted water until tender, but firm to the bite.
Drain the pasta, and transfer to a large serving bowl. Toss tomato mixture with the pasta to coat. Add cheese, and toss until it begins to melt.
(*can use more alfredo or less, based on taste.)

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