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5 minutes
5 minutes
10 minutes
- 375g fresh fettuccini
- 4 vine-ripened tomatoes, coarsely chopped
- 125.00 ml fresh basil, loosely packed, coarsely shredded
- 40.00 ml Aged Balsamic Vinegar
- 60ml (1/4 cup) Extra Virgin Olive Oil
- Salt & freshly ground black pepper
- Shaved parmesan, to serve
- Boil pasta in a large pot of salted water per package instructions until al dente. Drain thoroughly.
- In a large heatproof bowl, mix together the tomato, basil, garlic, vinegar, and half of the oil. Season the mixture with salt and pepper to taste.
- Combine the hot pasta with the tomato mixture, gently tossing until well mixed.
- Divide pasta into serving bowls. Drizzle with the rest of the oil and sprinkle.
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