Tomato Basil Fettuccine Recipes

TOMATO BASIL FETTUCCINE

Steps:

• Heat oven to 325°F.
• Place tomatoes, cut-side up, onto 15x10x1-inch baking pan or large baking sheet; sprinkle with salt. Bake 20-25 minutes or until hot and tender.
• Cook fettuccine according to package directions. Drain.
• Toss fettuccine with oil; arrange on serving platter. Top with cheese, hot roasted tomatoes and chopped basil. Toss before serving; add pepper, if desired. Garnish with basil leaves.

CREAMY TOMATO BASIL FETTUCCINE

Steps:

• Cook fettuccine according to package's instructions. Drain and set aside.
• In a large sauce pan melt butter over medium heat. Add garlic and stir 1-2 minutes until fragrant. Add flour and stir until mixture clumps together. Gradually whisk in heavy cream (or half & half).
• Add tomato sauce and basil and stir to combine. Increase heat and bring to a boil, then reduce to a simmer and add cheese. Allow to simmer about 10 minutes or until cheese is completely melted and mixture is smooth.
• Add salt to sauce and stir to combine. Taste and add a little more salt if desired. Serve sauce over cooked fettuccine noodles. Top with additional parmesan cheese and basil if desired. Enjoy!

FETTUCCINE PASTA RECIPE IN TOMATO BASIL SAUCE

Steps:

• To begin making the Fettuccine Pasta Recipe In Tomato Basil Sauce, cook the fettuccine in a pot of hot boiling salted water until al-dente (just cooked). This will take about 10 - 15 minutes to get done.
• Once cooked, drain the pasta over running water in order to stop the cooking process. Drizzle some olive oil over the pasta and toss it well.
• In another pan, boil the tomatoes in hot water until you notice the skin is cracking. Once it done, remove from the hot water. Peel the skin of the tomatoes and puree it in a mixer grinder.
• Heat oil in a saucepan over medium heat. Add garlic and saute for a few seconds.
• Stir in the pureed tomatoes, chopped basil, salt and pepper to taste.
• Bring the sauce to a roaring boil on high heat, then turn the heat to low, and simmer the sauce for about 20 minutes or until you notice the tomatoes and the basil have combined to make a thick sauce.
• Toss the cooked fettuccine pasta with the sauce and turn the heat to high and toss well until the pasta is well coated. Check the salt and pepper and adjust to suit your taste.
• When serving the Fettuccine Pasta Recipe In Tomato Basil Sauce sprinkle some Parmigiano-Reggiano Cheese and coarsely pounded black pepper.
• Serve Fettuccine Pasta Recipe In Tomato Basil Sauce along with Pineapple Carpaccio Recipe and Tiramisu Recipe.

TOMATO BASIL FETTUCCINE

Steps:

• In a large non-stick skillet, sauté onion and red pepper flakes in butter until onion is tender.
• Add tomatoes and salt; cook, stirring over medium-high heat until most of the liquid has evaporated. Remove from heat; let stand for 1 minute. Gradually whisk in milk.
• Place fettuccine in a large bowl, add the basil, Parmesan Cheese and tomato mixture; toss to coat.
• All that remains is for you to enjoy!

TOMATO BASIL FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper flakes in butter until onion is tender. Add tomatoes and salt; cook and stir over medium-high heat until most of the liquid is evaporated. , Remove from the heat; let stand for 1 minute. Gradually whisk in milk. Drain fettuccine and place in a large bowl. Add the basil, Parmesan cheese and tomato mixture; toss to coat.

TOMATO BASIL PASTA

Steps:

• Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
• Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

A FAREWELL TO BASIL FETTUCCINE

Steps:

• Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
• Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
• Allow pasta to dry for one hour prior to cooking.
• Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

FETTUCCINE, TOMATO, AND BASIL SALAD

Steps:

• Prepare pasta according to package directions.
• Toss pasta with oil, vinegar and cheese; add basil and tomatoes. Season with salt and ground black pepper.

VEGAN TOMATO BASIL FETTUCCINE RECIPE BY TASTY

Steps:

• Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
• In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
• Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
• Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
• Plate and serve.
• Enjoy!

SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE

Steps:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.