Fettuccine With Tomato & Basil Sauce

This simple yet elegant fettuccine dish celebrates the bright, summer flavors of ripe plum tomatoes and fresh basil. The sauce comes together quickly, allowing the natural sweetness of the tomatoes to shine without being overpowered. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The combination of olive oil, butter, and a touch of parmesan creates a silky, cohesive sauce that clings beautifully to the pasta. Serve it immediately for the best texture and flavor. It pairs wonderfully with a crisp green salad and a glass of light red wine.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 2

Calories: 241.7

Dietary: Vegetarian

Description

This simple yet elegant fettuccine dish celebrates the bright, summer flavors of ripe plum tomatoes and fresh basil. The sauce comes together quickly, allowing the natural sweetness of the tomatoes to shine without being overpowered. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The combination of olive oil, butter, and a touch of parmesan creates a silky, cohesive sauce that clings beautifully to the pasta. Serve it immediately for the best texture and flavor. It pairs wonderfully with a crisp green salad and a glass of light red wine.

Ingredients

1/2 pound Dried fettuccine
Salt -- to taste
14 1/2 ounces Plum tomatoes -- drained
And coarsely chopped
1 tablespoon Olive oil
1 teaspoon Butter
1/2 cup Fresh basil leaves -- torn
Freshly ground black pepper -- to taste
1/4 cup Freshly grated parmesan cheese

Directions

1
Bring a large pot of generously salted water to a boil over high heat.
2
Add the dried fettuccine and cook according to package directions until al dente, usually 8-10 minutes.
3
Before draining, reserve 1 cup of the starchy pasta water in a measuring cup.
4
Drain the pasta well and set aside.
5
While the pasta cooks, heat olive oil in a large skillet over medium heat.
6
Add the drained, coarsely chopped plum tomatoes and cook for 5-7 minutes until they begin to break down and soften.
7
Add the butter to the skillet and stir until melted and combined with the tomatoes.
8
Transfer the cooked fettuccine directly into the skillet with the tomato sauce.
9
Toss the pasta vigorously, adding reserved pasta water a few tablespoons at a time until the sauce coats the noodles evenly.
10
Remove from heat and stir in the torn fresh basil leaves and freshly grated parmesan cheese.
11
Season with salt and freshly ground black pepper to taste.
12
Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 241.7kcal

% Daily Value *
Total Fat 10.8g17%
Saturated Fat 4.0g20%
Cholesterol 15.9mg6%
Sodium 97763.8mg4074%
Total Carbohydrate 31.6g11%
Dietary Fiber 11.1g45%
Sugars 10.3g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, use ripe, in-season plum tomatoes if available, rather than canned ones.

Do not skip reserving the pasta water; the starch helps emulsify the sauce and helps it cling to the fettuccine.

This dish is best served immediately as the pasta will continue to absorb the sauce and thicken upon standing.

You can add a pinch of red pepper flakes to the tomato mixture for a subtle kick of heat.

Keywords: pasta, fettuccine, tomato sauce, basil, italian dinner, quick meal, vegetarian, plum tomatoes, parmesan, easy recipe, weeknight dinner, fresh herbs, pasta sauce, simple cooking, comfort food, olive oil, butter, al dente, home cooked

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-tomato-basil-sauce/