Fettuccine with Basil-Tomato Sauce

There's no better way to showcase ripe, juicy summer tomatoes than with this sauce.

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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.



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


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
  • Carbohydrate Content 69 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 4 g
  • Protein Content 11 g
  • Saturated Fat Content 0 g
  • Sodium Content 215 mg
  • Sugar Content 12 g

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