Fresh Fettuccine with Raw Tomato and Herb Sauce
Inspired by techniques from NYT Cooking.
Hot fresh fettuccine under a cold, uncooked sauce of ripe tomatoes, garlic, herbs and Parmesan, made for high summer.
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Method
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Why it's healthy
- Total fat: 19.8 % of energy (limit ≤ 30%)
- Saturated fat: 6.6 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 1.07 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 3.9 g fibre / 275 g veg (limit ≥ 6.5 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our WHO-based rule. Not endorsed by WHO.
Equipment
- food processor
- large pot (at least 5 litres)
- colander or tongs
- heatproof mug for pasta water
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 23.3 g |
| Carbohydrate | 81.7 g |
| of which sugars | 7.5 g |
| of which free sugars | 0 g |
| Fat | 11.4 g |
| of which saturates | 3.8 g |
| Fibre | 3.9 g |
| Salt | 1.07 g |
Protein per 100 kcal
4.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Sauce
- 4 garlic cloves, peeled
- 20 g basil leaves
- 2 tbsp fresh oregano leaves
- 4 tbsp chopped flat-leaf parsley
- 1 tbsp extra-virgin olive oil
- 1.1 kg very ripe tomatoes, cored and cut into chunks
- 70 g Parmesan, finely grated
- ½ tsp ground black pepper
Pasta
- 500 g fresh egg fettuccine
Pasta water
- 20 g fine salt for 4 litres of pasta water (0.5%) about 3¼ tsp; most of it goes down the drain
- 1
Herbs. With the processor running, drop the garlic through the feed tube to mince it. Stop, add the basil, oregano, parsley and oil and pulse to chop.
- 2
Tomatoes. Add the tomato chunks and pulse just until coarsely chopped; over-blending makes the sauce watery and pink.
- 3
Cheese. Tip into a bowl and stir in the Parmesan and pepper. The cheese seasons the sauce, so there is no added salt.
- 4
Cook the pasta. Boil the fettuccine in 4 litres salted water for 2-3 min until tender, then drain.
- 5
Serve. Divide the hot pasta between bowls and spoon the cold sauce over at once. It only works with tomatoes at their summer best.
Storage
Best eaten straight away. The sauce keeps refrigerated for up to 1 day. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
