Fettuccine with Fresh Tomato Sauce
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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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
Servings Per Recipe: 4
Amount per Serving
- 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
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.