Fresh Tomatoes with Fettuccini

Vegan, gluten-free (with gf pasta)


1 lb. fettuccine

5-6 ripe tomatoes

1 red onion

3/4 cup fresh basil

3/4 cup fresh parsley

{For the dressing}

2 cloves garlic, minced

1 1/2 Tbsp. balsamic vinegar

3 Tbsp. olive oil

Salt/pepper to taste


In a small bowl, add dressing ingredients and whisk to combine. Set aside.

Cook fettuccine al dente, then drain.

While pasta is cooking, dice tomatoes and onion. Chop parsley, and julienne basil.

In a large bowl, add tomatoes, red onion, basil, and parsley.

Add pasta to bowl and pour dressing over top and lightly toss to combine.

Serve warm, cold, or room temp.