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This vegan dish is prepared with fresh tomotoes, Italian parsley, mint, basil and garlic.
1 pound plum tomatoes, seeded and coarsely chopped
1/2 cup packed fresh flat-leaf parsley
1/2 cup packed fresh mint leaves
1/2 cup packed fresh basil leaves
1/4 cup drained capers
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper flakes, or to taste
Pinch sugar, or more to taste
Salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound egg-free fettuccine
1/2 cup coarsely chopped walnuts, toasted
Freshly chopped parsley (optional)
Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the _meta_l blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.
Serves 6-8
(FoodNetwork.com)
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