A summer-fresh Tomato Fettuccine recipe with herbs! It's tossed in a simple but flavorful garlic-balsamic dressing. So tasty and easy to prepare! (Vegan with gluten-free and oil-free options.)
This tomato fettuccine recipe is great in the summer with ripe garden tomatoes.
It's paired with a small mountain of herbs for lots of flavor and 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's become one of my simple summertime favorites!
Ingredients for Summer Fettuccine
For this recipe you will toss together in a large bowl:
- Fettuccine pasta: Use gluten-free noodles if desired. Or choose another pasta shape of choice like linguine, spaghetti, fusilli, etc.
- Garden tomatoes: Be sure to find ripe, flavorful tomatoes because that can make all the difference since they are a featured ingredient here.
- Red onion: I like the bold flavor of red onion, but you can substitute green onion (scallions) for a milder taste if desired.
- Fresh basil: You will need about 3/4 cup fresh basil leaves for this recipe.
- Fresh parsley
- Garlic cloves: Use as much or as little to your taste. I love the flavor of garlic, so sometimes I will add even more.
- Balsamic vinegar
- Olive oil: Be sure to use a high quality extra-virgin olive oil. Or you can simply omit this for an oil-free version.
- Salt and black pepper to taste
Herbs + flavors: Change it up with your own favorite fresh herbs. Try combinations of basil, parsley, cilantro, dill, fresh chives, shallot, etc. You can also add red pepper flakes for a little spice. (Or you can stir in a tablespoon of lemon juice or a quarter teaspoon lemon zest.)
Vegetables: Add other veggies as you see fit. A few ideas include sweet summer corn, fresh baby spinach, bell pepper or roasted bell pepper, peas, Kalamata olives, or any other summer vegetables that sound good.
Roasted tomatoes: You could also use roasted cherry tomatoes or grape tomatoes in place of fresh garden tomatoes. Roasted tomatoes have a delightful rich and sweet flavor that would be delicious in this pasta.
Make it cheesy: Add dairy-free crumbled feta cheese, vegan parmesan cheese, or vegan mozzarella cubes.
Batch size: This recipe makes a fairly large batch so reduce or halve if desired.
Temperature: Either serve this fresh fettucine right away while it's warm, at room temperature, or even chilled.
Protein: Feel free to add more protein and fiber with white beans or vegan chicken tenders on the side.
Store leftovers in an airtight container in the refrigerator. We find they keep well for about 2-3 days.
For more inspiration, also browse all pasta & noodle recipes.
Summer Tomato Fettuccine with Balsamic & Herbs
- 1 lb. fettuccine pasta (gluten-free if desired)
- 5-6 ripe garden tomatoes
- 1 small red onion
- 3/4 cup fresh basil
- 3/4 cup fresh parsley
For the garlic-balsamic dressing:
- 2 Tbsp. balsamic vinegar (more/less to taste)
- 2 cloves garlic
- 2 Tbsp. olive oil (omit for oil-free)
- Salt/pepper to taste
- Cook fettuccine according to package instructions, leaving al dente (slightly firm, not mushy). 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 cooked pasta to bowl. Pour dressing over top and lightly toss to combine.
Nutrition Per Serving (Estimate)
If you are enjoying this fresh Summer Tomato Fettuccine recipe with herbs and balsamic, also check out:
- Roasted Vegetable Panini with Pesto
- Balsamic Green Bean Salad
- Asparagus Mushroom Stir Fry
- Shiitake Garlic Noodles