Green Fettuccine With Yellow Tomatoes and Basil
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 10 minutes
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Ingredients
- 5large yellow tomatoes
- ¼pound oil-cured black olives
- 2cloves garlic, minced (green part removed)
- 2shallots finely chopped
- 4tablespoons extra-virgin olive oil
- 4tablespoons green basil leaves, snipped with scissors
- 4tablespoons parsley, chopped
- About ½ teaspoon hot red pepper
- Coarse salt and freshly ground pepper to taste
- 1pound fettuccine (green if possible)
- Small purple basil leaves to garnish
- Freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
428 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 713 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place tomatoes in a bowl and cover with boiling water. Let stand for a couple of minutes, then slip off their skins. Seed and chop the tomatoes. Pit and slice the olives.
- Step 2
In a heavy skillet, soften the garlic and the shallots in the olive oil. Add the tomatoes, basil, parsley and hot red pepper. Season with salt and pepper and simmer for 10 minutes.
- Step 3
Meanwhile, bring six quarts salted water to boil for the pasta.
- Step 4
When the pasta is ready, drain and place it in a heated serving dish. Add the sauce, toss thoroughly, and garnish with the olives and sprigs of basil. Serve the cheese separately.
Private Notes