Fettucine with Sun-Dried Tomatoes and Basil is a traditional Italian recipe for a classic vegetarian dish of fettucine pasta served with a red onion, sun-dried tomato and garlic sauce. The full recipe is presented here and I hope you enjoy this classic Italian version of: Fettucine with Sun-Dried Tomatoes and Basil.
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Ingredients:
75g sun-dried tomatoes
4tbsp olive oil
25g butter
small red onion, finely chopped
garlic, 3 cloves, finely chopped
400g fettucine or tagliatelle
2 generous handfuls of basil leaves, shredded
Method:
Rinse 75g sun-dried tomatoes in cold water for 10 minutes to remove the salt, then soak in 150ml warm water for 10 minutes. Strain, reserving the liquid, and chop the tomatoes.
Heat 4 tablespoons of olive oil in a pan with 25g butter then add 1 finely-chopped small onion and three finely-chopped cloves of garlic along with the tomatoes, cooking for 3–4 minutes.
Add the reserved liquid, simmering for 14 minutes. Meanwhile cook 400g fettucine or taglatelle until al-dente and drain. Toss the pasta in the sun-dried tomato sauce and toss in two large handfuls of shredded basil.
