• 1 lb fettuccine
  • 2 Tbsp, plus 6 Tbsp olive oil
  • ¼ cup slivered red onion
  • 1 Tbsp roasted garlic
  • cups seeded and diced fresh tomatoes
  • ½ cup slivered basil
  • cup slivered oil packed sun-dried tomatoes
  • 1 tsp grated lemon zest
  • 1 Tbsp balsamic vinegar, more to taste
  • salt
  • freshly ground black pepper
  • ½ cup freshly grated Parmesan or Asiago
  • fresh basil sprigs


  1. Cook pasta al dente, according to package directions. Drain. Run under cold water to stop cooking. Drain again. Toss with 2 tablespoons olive oil to prevent pasta from sticking. Set aside. Warm remaining 6 tablespoons oil in small pan. Add onion and garlic. Sauté 3 minutes. Remove from heat. Let cool. Combine with fresh tomatoes, slivered basil, sun-dried tomatoes, lemon zest, and vinegar in large bowl. Season to taste with salt and pepper. Toss with pasta. Serve with grated cheese. Garnish with basil sprigs. Serves 4.

Recipe Notes

Wine Recommendation—Tassel Ridge Iowa In the Dark—I recommend Tassel Ridge Iowa In the Dark from Tassel Ridge because it will complement the spices and flavors in this fettuccine dish. Iowa In the Dark is a dry, light red wine with strawberry notes and toasty oak on the nose and palate followed by hints of caramel on the finish. A blend of Marquette, St. Croix, and Frontenac grapes grown in our Mahaska County, Iowa vineyards, Iowa In the Dark complements lightly seasoned pastas. Serve at room temperature.—Bob Wersen, Owner, Tassel Ridge Winery