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Basil Tomato Fettuccine Recipe

Photo by: Taste of Home

Vine-ripened tomatoes turned this dish from Jessie Bush of Sun City Center, Florida into a festival crowd-pleaser. It's a perfect summer dinner served with breadsticks and iced tea. —Ruskin Tomato & Heritage Festival, Sun City Center, Florida

This recipe is:

Healthy

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8 Servings
Prep: 20 min. + standing Cook: 15 min.

Ingredients

4 cups water
7 medium tomatoes (about 2 pounds)
1 teaspoon salt
8 ounces uncooked fettuccine
2 garlic cloves, minced
3 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
1/2 cup minced fresh basil
1/2 cup minced fresh parsley
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional

Directions

In a large saucepan, bring water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove and immediately plunge tomato in ice water.
With a sharp knife, remove tomato peel. Seed tomatoes; dice pulp. Place pulp in a colander over a large bowl; sprinkle with salt. Let stand for 1 hour.
Cook fettuccine according to package directions. Meanwhile, in a small skillet, saute garlic in oil for 1 minute or until tender.
In a serving bowl, combine the basil, parsley, pepper and pepper flakes if desired; add tomato pulp. Drain fettuccine; add to tomato mixture. Add garlic mixture and toss to coat. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 173 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 318 mg sodium, 26 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Basil Tomato Fettuccine published in Country Woman April/May 2008, p39