Fettuccine with Lemon Basil Tomato Sauce

Fettuccine with Lemon Basil Tomato Sauce
Serves 4

This quick & easy recipe gives you a 10 minute break where you do nothing. Relax, read your book, make one of our fancy salads, whatever you like.

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


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.

Use the last portion of that time to cook the fettuccine in a large pot of boiling salted water until al dente, about 8 minutes; drain. If you cook it sooner it might stick together by the time the sauce is ready.

Add the fettuccine to the sauce and toss - carefully. Garnish with the cherry tomatoes and basil sprigs. Serve with Parmesan.