Fettuccine in Light Tomato Sauce









Pasta, juicy tomatoes, crunchy asparagus, fresh prawns, all in one dish. Now, that’s luxury at its finest. This is a dish I created in my quest for a brilliant way of combining seafood and vegetables in a pasta dish. It is rich but light and makes an attractive serving. Though I have used prawns in this dish, as you will see later on, it can also be made with chicken.

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(1) 250 Grams Fettuccine Pasta (Any other flat ribbon pasta will work)

(2) Handful Cherry Tomatoes

(3) Small Bunch Asparagus

(4) A Dozen Fresh Prawns

(5) 2 Tablespoons Olive Oil

(6) 1 Medium Onion

(7) 3 Garlic Cloves

(8) 1/2 Cup White Wine

(9) 1 Cup Chicken or Fish Broth

(10) 1 Thyme Sprig

(11) 2 Tablespoons Chopped Parsley

(12) Salt and Pepper to taste.

Note: Prawns can be substituted with Shrimps. Asparagus can also be substituted with broccolini.










(1) Prepare ingredients. Clean prawns and set aside. Chop fibrous ends off asparagus and discard. Slice cherry tomatoes into half. Chop onions and garlic.

(2) In a large frying pan with lid, heat the olive oil and fry onions until soft, about 2 minutes.

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(3) Add chopped garlic and thyme to onions and saute for another 2 minutes.

(4) Deglaze pan with white wine and allow to cook down for about a minute.

(5) After a minute, add broth to pan followed by sliced cherry tomatoes. Taste for seasoning and adjust if necessary. Reduce heat to medium, cover pan and follow to simmer for 15 minutes.

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(6) While sauce is cooking, boil and drain pasta. The pasta should be cooked until al dente.  Read more on how to properly cook pasts here.

(7) After 15 minutes, introduce prawns and Asparagus to sauce, cover and allow to cook for another 5 minutes. Be careful not to overcook prawns and asparagus.

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(8) After 5 minutes, add boiled pasta to sauce, toss to coat pasta and remove from heat.

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(9) Finish dish by sprinkling the chopped parsley over pasta and serve immediately.

pasta xxx








To make this dish with chicken instead of prawns, simply boil some chicken and chop into bite size pieces. Add chicken to pan along with the garlic and thyme in the beginning of dish.

Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

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2 comments on “Fettuccine in Light Tomato Sauce
  1. Ann Erh says:

    Dinner for tonight, who has time to worry about what to make for dinner when I can just come her and look for a dinner ideas. You don’t know how you have been saving me. Thank you

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