4 tablespoons olive oil
2 cloves garlic, finely chopped
1 onion, finely diced
4 cups coarsely chopped yellow heirloom tomatoes
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cups 1-inch cubed red heirloom tomatoes
12 ounces fettuccine
1/2 cup pitted kalamata olives
2 tablespoons capers, drained and chopped
2 cups roughly chopped arugula
1/2 cup finely chopped fresh basil
Grated Parmesan, for garnish
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