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Fettuccine with Fresh Tomato-Basil Sauce
1 cup finely chopped onions
1 large clove garlic, minced
3 pounds very ripe plum tomatoes (about 15 tomatoes)
1/4 cup finely chopped fresh basil
1/4 teaspoon sugar
1/2 teaspoon salt, or to taste
freshly ground black pepper
12 ounces fettuccine
1/4 cup freshly grated Parmesan cheese
8 fresh basil leaves, for garnish
2. Add the tomatoes, bring to a simmer, cover and cook for 30 minutes, stirring once in a while.
3. Add the basil, sugar, salt and pepper and simmer, uncovered, until the sauce thickens, about 15 minutes more. Adjust the salt and pepper.
4. Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until it is al dente, about 8 to 10 minutes. Drain.
5. Return the pasta to the pot it was cooked in and toss it with the tomato-basil sauce. Divide the pasta among 4 serving bowls, sprinkle with Parmesan cheese, garnish with fresh basil leaves, and serve immedieately.
Serving Size: 1 bowl with sauce
Number of Servings: 4
- 68 g
- 8 g
- 7 g
- 15 g
- Saturated Fat
- 2 g
- 446 mg