Fresh Basil Fettuccine & Yellow Tomato Sauce with Roasted Red Peppers

Fresh Basil Fettuccine & Yellow Tomato Sauce

with Roasted Red Peppers

25 MIN
+$0.95/serving 2 Servings
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    From the Test Kitchen

    For bright flavor and gorgeous, sunny color, we’re tossing aromatic fresh basil fettuccine with a sauce of yellow tomatoes, zucchini, roasted red peppers, and briny capers—complete with a dusting of savory parmesan cheese just before serving.
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    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
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    fresh
    ingredients
    Fresh Basil Fettuccine & Yellow Tomato Sauce with Roasted Red Peppers
    Title
    • 3 oz Diced Pancetta
    • 1 14-Oz Can Whole Peeled Yellow Tomatoes
    • ½ lb Fresh Basil Fettuccine Pasta (Previously Frozen)
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 Tbsp Capers
    • 1 oz Butter
    • 1 oz Sliced Roasted Red Peppers
    • ¼ cup Grated Parmesan Cheese
    • ¼ cup Cream
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 tsp Whole Dried Oregano
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

    Cook the pancetta
    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the zucchini
    3 Cook the zucchini

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned.

    Make the sauce
    4 Make the sauce

    To the pan of cooked zucchini, add the chopped peppers, crushed tomatoes (carefully, as the liquid may splatter), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

    Cook the pasta
    5 Cook the pasta

    Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish & serve your dish
    6 Finish & serve your dish

    To the pot of cooked pasta, add the sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat and stir in the cream until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the peppers. Place the tomatoes in a bowl; gently break apart with your hands.

    2 Cook the pancetta

    In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

    Cook the pancetta
    Cook the zucchini
    3 Cook the zucchini

    In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the capers and chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly browned.

    4 Make the sauce

    To the pan of cooked zucchini, add the chopped peppers, crushed tomatoes (carefully, as the liquid may splatter), oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until slightly thickened. Turn off the heat.

    Make the sauce
    Cook the pasta
    5 Cook the pasta

    Meanwhile, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook, stirring occasionally, 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    6 Finish & serve your dish

    To the pot of cooked pasta, add the sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the butter is melted and thoroughly combined. Turn off the heat and stir in the cream until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the cheese. Enjoy!

    Finish & serve your dish
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