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Fettuccine with Walnut Tomato Sauce
Whole wheat ribbons tossed in a slow-cooked onion and tomato sauce thickened with ground toasted walnuts, then lifted with fresh herbs and a whisked-in spoonful of yogurt. Creamy without any cream.
- YieldServes 4 to 6
- Hands-on45 min
- Total1 h 8 min
- Difficulty
Ingredients
Sauce
- 150 gwalnut halves, about 1 1/2 cups; toasted, 50 g kept whole and 100 g ground
- 2 tbspextra-virgin olive oil
- 1medium red or yellow onion, very finely chopped
- 3 clovesgarlic, minced
- 3large firm ripe tomatoes, peeled, seeded and pureed; or 480 ml (2 cups) chopped canned tomatoes, pureed
- 6 sprigsfresh oregano or marjoram, leaves stripped and chopped
- 6 sprigsfresh mint, leaves only, chopped
- 4 sprigsfresh thyme, leaves stripped and chopped
- 120 mlplain Greek yogurt or nondairy cashew-milk yogurt, 1/2 cup
- to tastefreshly ground black pepper
Pasta
- 450 gwhole wheat or emmer wheat fettuccine, 1 lb
- 1 tbspGreek sea salt, for the pasta water, plus more to taste
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