Best 8 Daikon Fettuccine With Tomato Basil Sauce Recipes

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Looking for a light and refreshing vegetarian dish that's packed with flavor? Look no further than Daikon Fettuccine with Tomato Basil Sauce. This unique recipe uses daikon radish cut into fettuccine-like ribbons, then tossed in a light and flavorful tomato basil sauce. The result is a dish that's both hearty and refreshing, with a perfect balance of sweet, sour, and savory flavors.

In addition to the main recipe, the article also includes a number of variations that allow you to customize the dish to your liking. If you're looking for a vegan option, you can substitute tofu or tempeh for the cheese. If you want a spicier dish, you can add a pinch of red pepper flakes to the sauce. And if you're short on time, you can use a store-bought tomato sauce instead of making your own.

No matter how you choose to make it, Daikon Fettuccine with Tomato Basil Sauce is sure to be a hit with your family and friends. So gather your ingredients and get cooking!

Let's cook with our recipes!

DAIKON FETTUCINE WITH TOMATO-BASIL SAUCE



Daikon Fettucine with Tomato-Basil Sauce image

This recipe for daikon fettucine with tomato-basil sauce is from "The New Art of Japanese Cooking," by chef Masaharu Morimoto.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

1 pound daikon
1 can (14 1/2 ounces) plum tomatoes
3 tablespoons extra-virgin olive oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, for serving (optional)

Steps:

  • Using a swivel-blade vegetable peeler, remove outer skin of the daikon and discard. Continue peeling down the length of the daikon, creating long ribbons that look like fettucine noodles. Place daikon noodles in a large bowl and cover with salted water; let soak 15 to 20 minutes.
  • Meanwhile, drain tomatoes, reserving half the juice in a medium bowl. Squeeze tomatoes with your hands into the bowl of reserved juice; mash to combine. You should have about 2 cups.
  • In a medium heavy-bottomed saucepan, heat oil over medium-high heat. Add onions and garlic; cook until softened, about 3 minutes. Add tomatoes and salt. Bring to a boil and cook, stirring often, until sauce is thick, 10 to 15 minutes. Season with salt and pepper.
  • Drain daikon noodles and dry them using a kitchen towel. Gently add noodles to sauce; reduce heat to medium. Cook until noodles are just heated through, about 1 minute. Divide among 3 or 4 serving plates; serve immediately, with cheese, if desired.

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE



Spaghetti With Fresh Tomato and Basil Sauce image

This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.

Provided by The New York Times

Categories     dinner, weekday, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

3 pounds fresh plum tomatoes, blanched, peeled, seeded and quartered
3 ounces olive oil
Salt and freshly ground pepper to taste
1 pinch crushed red-pepper flakes
1 pound dry spaghetti
2 ounces extra-virgin olive oil
1 tablespoon butter
6 leaves fresh basil, shredded
2 tablespoons freshly grated Parmigiano-Reggiano cheese

Steps:

  • Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
  • Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
  • Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
  • While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
  • Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
  • At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams

TOMATO-BASIL SAUCE



Tomato-Basil Sauce image

Provided by Tyler Florence

Yield 2 cups

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
One 16-ounce can crushed tomatoes
Pinch sugar
Kosher salt and freshly ground black pepper
4 fresh basil leaves, chopped
Spaghetti, optional

Steps:

  • Coat a saucepan with 2 tablespoons of the oil and warm over medium-low heat. Add the garlic and cook, stirring, until soft. Add the crushed tomatoes and sugar; season with salt and pepper. Turn the heat up slightly to medium and simmer the sauce for 10 minutes, stirring occasionally. Stir in the basil and the remaining olive oil. Toss with spaghetti, if desired.

TOMATO-BASIL PIZZETTES



Tomato-Basil Pizzettes image

Provided by Food Network Kitchen

Time 45m

Yield sixteen 3-inch pizzas

Number Of Ingredients 14

1 1/2 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast
1 teaspoon sugar
1/2 cup cornmeal
2 tablespoons grated parmesan cheese
2 tablespoons extra-virgin olive oil
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground pepper
16 thin slices soppressata (about 2 ounces)
10 medium tomatoes, sliced 1/4 inch thick
2 tablespoons grated parmesan cheese
1/2 cup small fresh basil leaves

Steps:

  • Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times.
  • Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans.
  • Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes.
  • Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature.

Nutrition Facts : Calories 113 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 4 milligrams, Sodium 143 milligrams, Carbohydrate 15 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

BASIL FETTUCCINI PASTA AND CREAM SAUCE



Basil Fettuccini Pasta and Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 pound bread flour
2 eggs
1/4 ounce olive oil
Salt
4 leaves basil
4 ounces white wine
1 clove garlic, chopped
1 pint heavy cream
White pepper
Salt

Steps:

  • In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
  • Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
  • Use a pasta machine to roll out pasta and cut fettuccini noodles.
  • In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
  • Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

FETTUCCINE WITH ITALIAN TOMATO SAUCE



Fettuccine with Italian Tomato Sauce image

A fun spin on Italian night, this fettuccine features a homemade tomato-ground beef sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 1/2 cups chopped onions
3/4 cup chopped carrots
3/4 cup chopped celery
2 cloves garlic, finely chopped
1 1/2 lb extra-lean (at least 90%) ground beef
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup red wine, nonalcoholic red wine or apple cider
1 tablespoon tomato paste (from 6-oz can)
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh oregano leaves
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
6 oz uncooked fettuccine
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat Parmesan-style grated topping (from 8-oz canister)

Steps:

  • In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
  • Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
  • Meanwhile, cook and drain fettuccine as directed on package.
  • Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

Nutrition Facts : Calories 300, Carbohydrate 24 g, Fat 2 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 350 mg

TOMATO BASIL FETTUCCINE



Tomato Basil Fettuccine image

"The first time I tried this creamy pasta dish, my husband gave it a 'gold star' rating," notes Martha Hightower from Greenville, North Carolina. "I sometimes add chopped cooked chicken."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked fettuccine
1/4 cup chopped onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 teaspoon salt
1/3 cup fat-free evaporated milk
1/4 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 507mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

TOMATO AND BASIL PASTA SAUCE



Tomato and Basil Pasta Sauce image

A delicious and fresh tasting pasta sauce. The fresh basil added at the end is essential. This sauce can be left chunky (which I prefer) or blended in a food processor to a smooth sauce. Serve spooned over cooked pasta with plenty of parmesan cheese.

Provided by Carolyn

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 1h

Yield 4

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 (14.5 ounce) cans tomatoes, chopped
¼ teaspoon red pepper flakes, or to taste
2 teaspoons balsamic vinegar
2 teaspoons white sugar
¾ cup basil leaves, torn into pieces
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Nutrition Facts : Calories 155 calories, Carbohydrate 14.9 g, Fat 10.5 g, Fiber 2.9 g, Protein 2.4 g, SaturatedFat 1.5 g, Sodium 293.1 mg, Sugar 8.9 g

Tips:

  • For the best results, use a mandoline to slice the daikon into thin, even ribbons.
  • If you don't have a mandoline, you can use a sharp knife to slice the daikon very thinly.
  • Be sure to rinse the daikon ribbons thoroughly before cooking to remove any starch.
  • Cook the daikon ribbons in boiling water for just a few minutes, until they are tender but still have a slight crunch.
  • Don't overcook the daikon ribbons, or they will become mushy.
  • The tomato basil sauce is a great way to use up fresh tomatoes and basil.
  • You can also use your favorite store-bought tomato sauce if you're short on time.
  • Serve the daikon fettuccine with a sprinkling of Parmesan cheese and a side of crusty bread.

Conclusion:

Daikon fettuccine with tomato basil sauce is a delicious and healthy alternative to traditional pasta dishes. It's made with simple ingredients and can be prepared in just 30 minutes. This dish is perfect for a light lunch or dinner, and it's also a great way to get your daily dose of vegetables.

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