Fresh tomato + basil brown fettuccini (Gluten free)
POSTED ON August 17, 2012
Many years ago, a simple bowl of spaghetti with fresh tomato sauce was on the cover of Gourmet magazine and the beautifully photographed image has stuck with me ever since. Strangely, I don’t think I ever actually made it, although I have considered it every summer.
Then, the other night a friend whipped up a version with heirloom tomatoes, cooking the garlic first; then adding it to the tomatoes, rather than an all raw version. I took note, and slowly simmered my large amount of garlic in olive oil, before tossing it with tomatoes, basil and brown rice fettuccini. After eating this for lunch, and then accidently eating it for dinner too, I think there is no better way to indulge in the tomato-basil combination. The texture of brown rice fettuccini goes really well with the light juicy sauce and I swear you won’t miss the wheat!
Kate Davis, who has been working with me for many months, took most of these photos. This was our last lunch together before she spends the rest of the year studying in Italy. Many thanks for all your hard work Kate! Buon viaggio!
Also thank you all so much for the lovely notes and thoughts about Stella, every single one was touching to read.
Fresh tomato and basil brown rice fettuccini
The beauty of this dish is that it gets better over time. Make it ahead and let it sit at room temperature for a couple of hours if you like.
I love eating this as is, but it’s also yummy topped with cheese.
5 tablespoons extra virgin olive oil
6 cloves garlic, thinly sliced
3 large red tomatoes, ½-inch dice
Handful sun gold cherry tomatoes, halved
2 tablespoons balsamic
2 cups basil leaves, torn
Large pinch sea salt
½ package brown rice fettuccini (about 7 oz)
Combine 4 tablespoons of olive oil and garlic in a small skillet over low heat. Cook for 20 to 25 minutes or until golden. Set aside.
Place tomatoes, balsamic, basil, salt and pepper in a serving bowl and toss to combine. Set aside while you cook the pasta.
Bring a large pot of water to a boil. Add remaining tablespoon of olive oil and the fettuccini, and cook for 12 minutes. Stir the pasta constantly for the first 2 minutes to prevent it from sticking together. Drain and add to the tomato mixture, drizzle in olive oil and garlic and toss well. Season to taste.
Serves 2 to 4.