Fresh Tomato Sauce For Fettuccine

By Marian Burros

Published July 16, 1991

Total Time
18 minutes
Rating
5(11)
Comments
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Ingredients

Yield:4 servings

  • 4 quarts water

  • 4 cloves garlic

  • ⅔ cup tightly packed fresh basil leaves

  • 2 tablespoons fresh oregano

  • ¼ cup chopped fresh parsley

  • 1 tablespoon olive oil

  • 2 ½ pounds fully ripe tomatoes

  • 1 ½ pounds fresh fettucine

  • 4 ounces Parmigiano Reggiano

  • Freshly ground black pepper to taste

Ingredient Substitution Guide

Preparation

  1. Step 1

    Bring water to boil for fettucine.

  2. Step 2

    Peel garlic and with food processor running, put garlic through feed tube to mince. Turn off processor and add basil, oregano, parsley and oil. Wash, dry and trim tomatoes; cut into large chunks and add to processor. Process until tomatoes are coarsely chopped.

  3. Step 3

    Cook the fettucine according to package directions.

  4. Step 4

    Grate the cheese and stir into tomato mixture. Season with pepper.

  5. Step 5

    Drain fettucine and spoon into serving bowls. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

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Ratings

5 out of 5
11 user ratings
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Comments

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jw

My night to cook. We had a abundance of Cherry tomatoes and all the fresh herbs so gave it a try. Made up my own proportions for 2. Served with rotisserie chicken on top for protein. Used fresh grated parmigiana and black pepper per the recipe. Used too much garlic and will adjust next time. added to our recipe file for a do over. ☺️

jw

My night to cook. I made for 2 and used cherry tomatoes. (We had an abundance!) I had all the fresh ingredients and faked proportions, so lots of tomatoes. Served with rotisserie chicken pieces on top for protein with fresh grated cheese and freshly ground black pepper. It was still a winner and added to our recipe book. Ok, I used too much garlic…

tips

Used 2 tsp dry oregano & about 1 tbsp dry parsley since I didn't have either fresh. Added 1 tsp salt. Very tasty!!!

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