Grated Tomato Butter Fettuccine

Ingredients

• 1 lb fettuccine (or your favorite long pasta)
• 4 fresh tomatoes (large, garden fresh, to be grated)
• 4 tbsp unsalted butter (divided)
• 3 cloves garlic (minced)
• 0.25 cup fresh basil (torn or chiffonade for garnish)
• salt (to taste)
• black pepper (to taste)
• parmesan cheese (grated, for serving)

Steps

1. 1

   Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining.

2. 2

   While the water is heating, prepare the tomatoes. Slice the tomatoes in half and grate the flesh side against the large holes of a box grater into a bowl. Discard the remaining skins.

3. 3

   In a large skillet or pan, melt 2 tablespoons of butter over medium heat.

4. 4

   Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

5. 5

   Pour the grated tomatoes and their juices into the skillet. Season with salt and pepper to taste.

6. 6

   Simmer the sauce over medium-low heat for about 8-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.

7. 7

   Stir in the remaining 2 tablespoons of butter until melted and emulsified into the sauce.

8. 8

   Add the cooked fettuccine to the skillet. Toss well to coat the pasta in the tomato butter sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

9. 9

   Remove from heat and stir in the fresh basil. Serve immediately with extra grated parmesan cheese if desired.

Notes

Grating the tomatoes is a great technique for summer sauces because it naturally separates the pulp and juice from the tough skins without needing to blanch and peel them.

Nutrition per serving

• pasta
• fettuccine
• tomato sauce
• vegetarian
• summer
• quick dinner
• main dish