Gluten Free Fettuccine With Tomato Basil Sauce

Recipe by ImPat
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Make sauce - heat oil in a saucepan over medium heat and add onion and garlic and cook for 3 minutes or until onion has softened and then add tomato and saugar and season with salt and pepper.
  • Bring to the boil, reduce heat to low and simmer for 15 minutes or until thickened and stir through basil.
  • Meanwhile using a food processor mix oil and eggs until combined and then add flour and salt and process until dough resembles large breadcrumbs.
  • Turn out onto a lightly floured surface and knead for 1 to 2 minutes until a ball forms.
  • Divide dough into quarters and roll out each portion into a 2mm thick rectangle and then slice lengthways into 1cm wide strips.
  • Bring a large saucepan of salted water to the boil and cook pasta for 3 to 5 minutes or until tender (pasta should float to the surface when ready).
  • Drain and serve pasta with sauce and parmesan cheese.