Best 6 Tomato Basil Fettuccine Recipes

TOMATO BASIL FETTUCCINE

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.

FETTUCCINE, TOMATO, AND BASIL SALAD

Steps:

• Prepare pasta according to package directions.
• Toss pasta with oil, vinegar and cheese; add basil and tomatoes. Season with salt and ground black pepper.

DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE

Steps:

• With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
• Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
• In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
• Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
• Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.

FETTUCCINE WITH BASIL, TOMATO, CORN & GARLIC

Steps:

• Combine garlic, tomatoes, corn, wine, oil and basil into a large pot.
• Cover and bring to a boil.
• Reduce heat.
• Keep warm.
• Bring 4 quarts of water to a boil.
• Add pasta and stir to separate noodles.
• Cook about 8 minutes or until al dente, drain.
• Add to the tomato mixture and toss.
• Serve immediately and season to taste with salt and pepper.
• For a different taste try a flavored pasta: spinach, garlic, tomato.

BASIL TOMATO PORK RIBS AND FETTUCCINE

Steps:

• 1. Salt and pepper both sides of ribs. Heat olive oil in large Dutch oven. Brown ribs on both sides.
• 2. Remove ribs to a plate and set aside. Dice the onion, red bell pepper, garlic and basil. Add the onion and red bell pepper to the heated oil and sauté until tender. Add the garlic.
• 3. Add the ribs back to the pot. Add the basil, sugar, red pepper flakes and stir.
• 4. Add the crushed tomatoes, tomato paste and 2 large cans of water. Bring to a boil and then reduce heat to simmer for at least an hour. Before serving, taste and add salt and pepper as required.
• 5. In another pasta pot, heat water to boiling. Salt generously. Add the pasta and cook to package directions. Drain the pasta and return to pasta pot. Add 2 ladles of the sauce to the noodles to absorb the flavors.
• 6. To serve, you can add grated parmesan cheese if desired.

GLUTEN FREE FETTUCCINE WITH TOMATO BASIL SAUCE

Steps:

• Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
• Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
• Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
• Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
• Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
• Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
• Drain and serve pasta with sauce and parmesan cheese.