Begin by getting your tomatoes ready by chopping them into quarters and discarding the seeds. San Marzano tomatoes have very few seeds and a lot of flesh, so this part is easy. The seeds don't really bother me in this dish, so I just got rid of the big chunks of them. Also, cut away the hard stem ends.
Now, heat up your skillet with about 3 T. of olive oil in it and put in your chopped garlic to begin flavoring the oil. The taste of the olive oil really comes through in this dish and it is so good!
Now, add the tomatoes to the pan and start stirring them around. You will be surprised at how fast they start to break down. Put in your salt and pepper and mix it in well.
When you prepare the fettuccine, be sure to salt the water and cook it until it is al dente, not too soft. When it is ready, drain it. Remove the wilted basil and add the fettuccine to the pan of sauce.
I have a guilty confession to make. I was sure that I had some Parmisano-Reggiano ready to use for this dish when I started cooking it. But, alas it was all gone, so I had to use the green box! Argh! Don't hate me Anita! I can't wait to make it again and try it with the good stuff! But, despite the cheese fiasco, this dish was out of this world good! I was not prepared for how good it tastes. I had to stop myself from eating the entire pan of it.