Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Fettuccine with Fresh Tomato-Basil Sauce




Source of Recipe


FoodFit


List of Ingredients




1 tablespoon olive oil
1 cup finely chopped onions
1 large clove garlic, minced
3 pounds very ripe plum tomatoes (about 15 tomatoes)
1/4 cup finely chopped fresh basil
1/4 teaspoon sugar
1/2 teaspoon salt, or to taste
- - freshly ground black pepper
12 ounces fettuccine
1/4 cup freshly grated Parmesan cheese
8 - fresh basil leaves, for garnish


Recipe



1 In a medium sized saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.

2 Add the tomatoes, bring to a simmer, cover and cook for 30 minutes, stirring once in a while.

3 Add the basil, sugar, salt and pepper and simmer, uncovered, until the sauce thickens, about 15 minutes more. Adjust the salt and pepper.

4 Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until it is al dente, about 8 to 10 minutes. Drain.

5 Return the pasta to the pot it was cooked in and toss it with the tomato-basil sauce. Divide the pasta among 4 serving bowls, sprinkle with Parmesan cheese, garnish with fresh basil leaves, and serve immediately.