This summer-fresh Tomato Fettuccine with with herbs is tossed in a garlic-balsamic dressing. So tasty and easy to prepare!
This tomato fettuccine recipe is great in the summer with ripe garden tomatoes.
It is also paired with a small mountain of herbs for extra freshness.
I adapted this from a recipe my mom found printed in a local newspaper many years ago.
So unfortunately proper credit past that eludes me. However it has become one of my summertime favorites.
Ingredients for Summer Fettuccine
For this recipe you will need:
- Fettuccine pasta: Use gluten-free if desired.
- Ripe garden tomatoes
- Red onion
- Fresh basil
- Fresh parsley
- Garlic
- Balsamic vinegar
- Olive oil: Simply omit for an oil-free version.
- Salt/pepper to taste
We are big fans of garlic and basil, so I like to add a little extra to suit our taste.
How to Make
This recipe is quick and easy to prepare!
- Cook your pasta.
- Whisk together the dressing.
- Dice vegetables & herbs.
- Then toss everything together.
It is basically done in the time it takes the pasta to cook.
Either serve it right away while it's warm, at room temperature, or even chilled.
For more inspiration, browse all pasta & noodle recipes.
Summer Tomato Fettuccine with Balsamic & Herbs
Ingredients
- 1 lb. fettuccine pasta (gluten-free if desired)
- 5-6 ripe tomatoes
- 1 small red onion
- 3/4 cup fresh basil
- 3/4 cup fresh parsley
For the garlic-balsamic dressing:
- 2 cloves garlic
- 1 1/2 Tbsp. balsamic vinegar
- 2 Tbsp. olive oil
- Salt/pepper to taste
Instructions
- Cook fettuccine according to package instructions, leaving al dente. Drain when finished.
- Meanwhile, make the dressing. Mince garlic. Then add dressing ingredients to a small bowl and whisk to combine. Set aside.
- Dice tomatoes and red onion. Chop basil and parsley (large stems removed).
- In a large bowl, add tomatoes, onion, basil, and parsley.
- Add pasta to bowl and pour dressing over top and lightly toss to combine.
- Serve warm, cold, or room temperature.
Notes
Nutrition Per Serving (Estimate)
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Anonymous
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!
Kaitlin | The Garden Grazer
That's so great! Thanks for sharing.
Alexa
This sounds absolutely delicious!! It'll definitely be on our menu in the coming weeks!
Kaitlin | The Garden Grazer
Wonderful! Hope you enjoy.