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    You are in: Home / Recipes / Fettuccine and Tomatoes Recipe
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    Fettuccine and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Swan Valley Tammi's Note:

    I'm not actually a fan of cooked tomatoes, but I love this dish, especially beside a juicy slab of marinated, grilled venison steak! (I usually only use 2 or 3 tomatoes and never bother with the peeling and seeding, but I'll leave that up to you!)

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    Units: US | Metric


    1. 1
      In a large uncovered saucepan, cook pasta in boiling water, oil, and first amount of salt until tender, but firm -- about 9-11 minutes. Drain.
    2. 2
      Saute next 6 ingredients in frying pan until soft, about 7 minutes.
    3. 3
      Add tomatoes and basil and continue sauteing for another 2 to 3 minutes.
    4. 4
      Stir in pasta and turn into serving bowl. Sprinkle with parmesan cheese or serve cheese separately.

    Ratings & Reviews:

    • on July 20, 2006


      Very yummy, and super quick and easy!! I used fresh basil, so I added about 2 TBS. This is surprisingly a very flavorful dish, I thought that maybe the amount of noodles would outway the flavors, but it didn't! One change I will make next time, is to use a smaller noodle like farfalle, because chasing the slippery buttery fettuccine around is madding when your mouth is watering!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Fettuccine and Tomatoes

    Serving Size: 1 (3996 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 229.9
    Calories from Fat 48
    Total Fat 5.4 g
    Saturated Fat 2.6 g
    Cholesterol 53.1 mg
    Sodium 1611.4 mg
    Total Carbohydrate 38.1 g
    Dietary Fiber 1.5 g
    Sugars 3.3 g
    Protein 7.8 g

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