FETTUCCINE - LEMON BASIL TOMATO SAUCE

By akselden

Ingredients

• 1 lb. beefsteak tomatoes, halved and coarsely grated
• 1/4 small Vidalia onion, grated
• 1/4 C. finely shredded lemon basil, plus sprigs for garnish
• 1 T. fresh lemon juice
• 1 T. extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 T. balsamic vinegar
• 1/2 tsp. chopped thyme
• Salt and freshly ground pepper
• 3/4 lb. fettuccine
• 1 C. cherry tomatoes, halved
• Freshly grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

1. In a large bowl, mix the grated tomatoes with the onion, shredded basil, lemon juice, olive oil, garlic, balsamic vinegar and thyme and season with salt, and pepper. Let stand for 20 minutes.

2. Cook the fettuccine in a large pot of boiling salted water until al dente; drain. Add the fettuccine to the sauce and toss. Garnish with the cherry tomatoes and basil sprigs. Serve with Parmesan.