Tricolor Tomato FettuccineBrian Leatart
Recipe information
Yield
Makes 4 servings
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
Preparation
Step 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.
Step 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.
