I’ve been traveling way too much lately and haven’t really been in the kitchen. Even though I was short on time tonight, I was determined to cook! With a glut of fresh tomatoes, it was a no-brainer to make pomodoro sauce tonight with fettuccine. Simple, flavorful and ready in less than 30 minutes, you have to add this to your weekly meal planning.
- 8 Ounces Fettuccine, Cooked al dente
- 2 1/2 Cups Diced Tomatoes
- 1 Medium White Onion
- 5 Cloves Garlic, Minced
- 1/4 Cup Olive Oil
- 1/2 Cup Dry White Wine
- 1 Tbs. Fresh Chopped Basil
- 1 Tbs. Fresh Chopped Parsley
- 1 Tsp. Salt
- 1/2 Tsp. Black Pepper
- 1/2 Tsp. Red Pepper Flakes
- Finely dice onion and set aside.
- Cut top off of each tomato. Gently squeeze and roll tomato with cut side down to drain out most seeds. Do this for all tomatoes and discard seeds. Cut into 1/4 inch dice. If you’re using cherry tomatoes, don’t worry about the seeds. HINT: Any combination or variety of tomatoes works!
- In a large skillet, warm olive oil over medium heat. Add onion and minced garlic and cook for 2-3 minutes until translucent.
- Add tomatoes to pan and simmer for 5 minutes.
- Add remaining ingredients to tomato sauce. Stir and continue to simmer over medium heat for 10 minutes.
- Remove from heat and pour over cooked fettuccine.
- Toss and serve immediately. Serves 2 as a main or 4 as a side.
Yes, it really is that easy! This is a delicious pasta on it’s own or is delicious with marinated grilled chicken breast or a pan-seared white fish. You’ll love making this light pasta sauce, especially when tomato season is in full swing. Dig in!