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.

FETTUCCINE POMODORO

Ingredients

• 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

 

Instructions

• 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!