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Tricolor Tomato Fettuccine

4.3

(5)

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Tricolor Tomato FettuccineBrian Leatart

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2/3 cup olive oil, divided
6 large shallots, thinly sliced
4 large garlic cloves, thinly sliced
4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)
1/2 cup thinly sliced fresh basil
2 tablespoons chopped fresh oregano
12 ounces fettuccine
2 ounces shaved Parmesan cheese

Preparation

  1. Step 1

    Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.

    Step 2

    Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.

TagsPastaFettuccineItalianEuropeanShallotVegetableTomatoBasilHerbs & SpicesGarlicRoot VegetableParmesanCheeseDairyMainSideBrunchLunchDinnerNut FreeVegetarianQuickEasyWeeknight Meals30 Minutes or LessSauteSimmerSummerBon Appétit
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