Summer Herb Fettuccine Pomodoro

Serving Size: 4-6


1 lb. Pappardelle’s Summer Herb Fettuccine
2 lb. fresh, ripe plum tomatoes (peeled, seeded and coarsely chopped)
6 tablespoons butter
1 medium onion, peeled and cut in half
Sea salt
Parmesan cheese

*Optional: Garnish with a hearty dollop of Pappardelle's Traditional Basil Pesto


  1. Put all the ingredients (except pasta & Parmesan cheese) in a saucepan and simmer for 20-40 minutes. The tomatoes need to reduce and separate from the butter.
  2. Remove from heat and discard the onion. (The onion is placed simmered with the tomatoes to primarily give the sauce it’s subtle sweetness.)
  3. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain.
  4. Pour noodles into the sauce and stir until noodles are completely covered in sauce. Serve. Sprinkle freshly grated Parmesan on top if so desired. (-Or- *For those who enjoy basil, add a hearty dollop of Pappardelle’s Traditional Basil Pesto to the sauce right before serving.)