Tricolor Tomato Fettuccine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup olive oil, divided |
6 large shallots, thinly sliced |
4 large garlic cloves, thinly sliced |
4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups) |
1/2 cup thinly sliced fresh basil |
2 tablespoons chopped fresh oregano |
12 ounces fettuccine |
2 ounces shaved parmesan cheese |
Directions:
1. Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.
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