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Fettuccine with Basil-Tomato Sauce

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce. Seeding the tomatoes takes only a minute or two and makes all the difference. It keeps the sauce sweet—the seeds can be slightly acidic—and prevents it from becoming too watery.

Ingredients: 

Ingredients: 

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2 ½ lb. ripe tomatoes, seeded and diced
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2 Tbs. brown rice syrup
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2 Tbs. balsamic vinegar
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2 Tbs. thinly sliced basil
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1 Tbs. chopped chives
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1 Tbs. minced Italian parsley
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2 cloves garlic, minced (about 2 tsp.)
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1 lb. fettuccine

Instructions: 

1. Combine tomatoes, rice syrup, vinegar, basil, chives, parsley and garlic in large serving bowl. Season to taste with salt and pepper.

2. Cook pasta according to package directions; drain.

3. Toss pasta with sauce. Season to taste with salt and lots of freshly ground black pepper. Garnish with basil sprigs, and serve.

Nutrition Information: 

Calories: 
343
Protein: 
11 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
69 g
Cholesterol: 
mg
Sodium: 
215 mg
Fiber: 
4 g
Sugar: 
12 g
Yield: 
Serves 6

Comments on this Recipe

what is brown rice syrup?

Yeah I've never even heard of brown rice syrup. Hope it still works out though.

good