Recipe courtesy of Donna Klein
Yield:
Makes 6 main course or 8 pasta
Level:
None

Ingredients

Directions

Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.

Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Crawfish Fettuccini

Recipe courtesy of Glenda's Creole Kitchen

Fettuccini Bolognese

Recipe courtesy of Ellie Krieger

Fettuccine Alfredo

Recipe courtesy of Geoffrey Zakarian

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Fettuccine Alfredo

Recipe courtesy of Giada De Laurentiis

Fettuccine Alfredo

Recipe courtesy of Juan Carlos Cruz

Fettuccine Alfredo

Recipe courtesy of No Author

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking