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Fettuccine with Fresh Tomato Sauce

5

by: I Can Cook That






Ever since the first week of my CSA share, I have anxiously awaited the arrival of fresh tomatoes. This week, I received my first batch! The share came with a bag of Roma tomatoes, a bag of Red tomatoes, and a pint of Sungold cherry tomatoes so expect quite a few tomato recipes to be posted in the coming days. Because this is my first real batch of in season tomatoes, I wanted to begin with a meal that would highlight how fresh these little guys are. Food & Wine's Fusilli with Summer Tomato Sauce seemed like the perfect choice.




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ingredients

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serves: 4

2 pounds ripe tomatoes (about 4), chopped

1 large clove garlic, minced

3 tablespoons olive oil

1 1/4 teaspoons salt

1/4 teaspoon fresh-ground black pepper

2/3 cup lightly packed fresh basil

1 pound fresh fettuccine pasta

1/3 cup grated Parmesan cheese, plus more for serving

Nutrition Facts
Fettuccine with Fresh Tomato Sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 575

  • Total Fat: 15.4 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.3 mg
  • Sodium: 885.5 mg
  • Total Carbs: 99.7 g
  •     Dietary Fiber: 15.4 g
  •     Sugars: 6.1 g
  • Protein: 14 g
VIEW DETAILED NUTRITION

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preparation

3a82495924245f5c44fe4df258e945bc4feb1938.jpg 1.  Heat a pasta pot of water over high heat and bring to a boil.

2.  Roughly chop your tomatoes and mince the garlic.

3.  Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.

4.  Add the basil and pulse to mix.

5.  Dd salt to the pasta pot so that the pasta doesn't stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta because I thought it might soak up the sauce better.

6.  Drain the pasta and toss with the tomato sauce and Parmesan cheese.

7.  Set aside for one minute so the pasta can absorb the liquid.

8.  Top with additional Parmesan and serve.

Cooks' note:
Wow. I wish a quick batch of pasta always tasted this good. I was stunned with how delicious this was for so little work. (Honestly, the longest part of the process was waiting for the water to come to a boil). I really do believe that the fresh pasta is a way to go for this dish.
The tomato sauce is super thin, so if you prefer a chunky sauce, you might want to finely chop another tomato and put it to the side. Add the chopped tomato to the puree when you are mixing it with the pasta.

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