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Fettuccine with Fresh Herb Tomato Sauce Recipe

Fettuccine with a wonderfully flavored tomato sauce with celery, carrots, and garlic. Oh, the wonderous things the Italians have done with mighty tomato.

Prep: 1 hour | Serves: 8

noodles, tomato sauce


  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 small red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, shredded
  • 1 tablespoon fresh Italian parsley, finely chopped
  • 1/2 cup fresh basil, coarsely chopped
  • 1  6 ounce can tomato paste
  • 1  32 ounce can crushed Italian tomatoes, undrained
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste
  • 1 tablespoon of extra virgin olive oil
  • 2 pounds of fettuccine prepared al dente and tossed in olive oil
  • 1 cup Parmigiano Reggiano cheese, shredded and placed in bowls on table


  1. In saucepan* over medium-low heat, add olive oil, garlic, and red onion and cook until onion is translucent, about 5 minutes.
  2. Add celery, carrot, Italian parsley, and basil, and saute until vegetables are soft, about 10 minutes.  Press down on the vegetables with a wooden spoon to release their flavors.
  3. Stir in tomato paste and cook for 3 more minutes.
  4. Add tomatoes and simmer, partially covered for 45 minutes.
  5. Remove from heat and add salt, pepper and 1 tablespoon of olive oil.  Serve over large platter of prepared fettuccine and serve with Parmigiano Reggiano cheese.

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Author:   Category: vegetables, sides, bread  Tags: ,  

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