1 lb. Tartuflange fettuccine (or pasta of choice)
3 T fleur de sel salt
1 T pietra santa olive oil
10 ounces chèvre (unflavored)
1 C fresh basil, finely chopped
3 large tomatoes, peeled, seeded, and coarsely chopped
For pasta: Bring large pot of water to boil. Add salt. olive oil and pasta and cook to taste. Drain pasta and return to pot. Over low heat, add sauce and toss until well blended and pasta is hot. Serve with additional grated Parmesan cheese if desired.
For Sauce: Crumble chèvre, add to hot pasta and toss until pasta is well coated. Add basil and tomatoes and toss until blended. Serve with a good crusty sourdough bread.