This dish for me was one of my first explorations in cooking where I learned how different things taste made from scratch and how much quality of ingredients really matter. Fresh tomatoes from the garden, ~3bulbs of garlic from a recent visit to a farm to get our beef, fresh made pasta (yes dried can be good, however, if I was given a choice, fresh rocks :-)..) It's basically a Wolfgang puck recipe with some minor modifications. Garlic tomato basil fettuccine with fresh basil, parsley and thyme from the garden. Serving it with fresh pasta cooked in a flavored stock makes it more complex IMHO. As a small side some baguette crisped in chilli garlic oil.
