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Pasta with Fresh and Sun-Dried Tomatoes


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  • 1 pound fresh fettuccine
  • 1/2 cup olive oil
  • 1/4 cup slivered shallots or red onion
  • 1 tbsp roasted garlic
  • 2.5 cup seeded and diced fresh tomatoes
  • 1/2 cup slivered fresh basil
  • 1 tsp grated lemon zest
  • 1 tbsp balsamic vinegar
  • 1/3 cup slivered sun-dried tomatoes
  • 1/2 cup Parmesan cheese



Step 1

Cook pasta, drain, and immediately run cold water over to stop cooking.. Toss with 2 tbsp of the olive oil to prevent from sticking
Warm the remaining olive oil in a pan, add the shallots and garlic, and satue for 3 minutes. Remove from heat and cool. Combine with remaining ingredients except the cheese. Toss with pasta. Top with cheese. Serve with a drizzle of basil oil around.

•Garnish: a drizzle of basil oil: equal volumes of olive oil and chopped basil, left for one day

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