Fettuccine With a Trio of Tomatoes Salad |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is super with garden fresh tomatoes. Ingredients:
8 ounces fettuccine |
1 cup grape tomatoes or 1 cup cherry tomatoes, halved |
2 large tomatoes, peeled and cut into chunks (such as beefsteak) |
4 roma tomatoes, peeled, seeded, and diced |
1 large red onion, halved and thinly sliced |
1 tablespoon capers |
1/2 cup chopped fresh oregano leaves |
fresh grated parmesan cheese |
3 tablespoons red wine vinegar |
1 teaspoon sugar |
1/2 teaspoon salt (or to taste) |
fresh ground pepper |
1/3 cup extra virgin olive oil |
Directions:
1. Cook fettuccine al dente by following the package directions; drain; rinse under cold water; drain completely and set aside.
2. To make the dressing: in a small bowl, mix together the vinegar, sugar, salt, and pepper.
3. Whisk until the salt and sugar have dissolved, then whisk in the olive oil until an emulsion forms.
4. Add the tomatoes, onion, capers, and oregano to a bowl; add in the dressing; toss gently to coat.
5. To serve: serve fettuccine on individual plates; top with tomato mixture; sprinkle with Parmesan cheese.
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