Fettuccine and Tomatoes

READY IN: 20mins
Recipe by Swan Valley Tammi

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!)

Top Review by spreadnjoy

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!!

Ingredients Nutrition


  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. Saute next 6 ingredients in frying pan until soft, about 7 minutes.
  3. Add tomatoes and basil and continue sauteing for another 2 to 3 minutes.
  4. Stir in pasta and turn into serving bowl. Sprinkle with parmesan cheese or serve cheese separately.

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