July 5, 2013

Fresh Tomatoes with Fettuccine

It's that lovely time of year again for beautiful garden tomatoes! This recipe just screams summer with bountiful tomatoes paired with a small mountain of fresh herbs. It's adapted from a recipe that my mom found printed in a local newspaper a while ago (so unfortunately proper credit past that eludes me.) It's great served warm right away, room temp, or chilled. To make it gluten-free, just swap in your favorite gluten-free pasta. We're garlic and basil lovers, so I tend to add a little extra to suit our taste.

Vegan, gluten-free (with gf pasta)

1 lb. fettuccine
5-6 ripe tomatoes
1 red onion
3/4 cup fresh basil
3/4 cup fresh parsley

{For the dressing}
2 cloves garlic, minced
1 1/2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
Salt/pepper to taste

In a small bowl, add dressing ingredients and whisk to combine. Set aside.
Cook fettuccine al dente, then drain.
While pasta is cooking, dice tomatoes and onion. Chop parsley, and julienne basil.
In a large bowl, add tomatoes, red onion, basil, and parsley.
Add pasta to bowl and pour dressing over top and lightly toss to combine.
Serve warm, cold, or room temp.


  1. Yummy recipe. Well now it's the time for growing tomatoes in garden. And it also helps to cure many health related diseases.

  2. mmm this is perfect! it looks so fresh and delicious!

    1. Thanks! Gotta love fresh, ripe tomatoes.

  3. This sounds absolutely delicious!! It'll definitely be on our menu in the coming weeks! :)

  4. Made it for the first time yesterday. It was a hit! I doubled the dressing but only used about 1/3 of it. When serving make sure to mix well as tomatoes tend to sink to the bottom. Had lots of tomatoes left. I think i'll make 1 1/4 lbs of pasta next time. Definitely a keeper recipe!

    1. Yay! So glad you liked it. Definitely have to dig down to the bottom to get all the sunken "goodies" while dishing it out - great tip! Thanks for the message :)