Pasta with Tomatoes, Sultana and Ginger

Author: Isabel Guerriero, Drexel Food Lab

Serves: 6             

Ingredients

Pastry

• 1 pound fettuccine pasta

• 1 cup Greek yogurt

• 2 tablespoons chopped mint

• 1 tablespoon olive oil

• 4 cloves garlic, thinly sliced

• 2 pints grape tomatoes, halved

• 2 tablespoons olive oil

  1 (8 ounce) jar Le Bon Magot Tomato & White Sultana Chutney

• salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente. Drain, reserving about 2 cups of pasta water.

2. In a small bowl, mix together yogurt and mint. Season with salt and pepper and reserve.

3. Heat a large sauté pan over medium heat and add olive oil. Add garlic and sauté for about 2 minutes, or until soft.

4. Add grape tomatoes to pan. Season with salt and pepper and cook for about 5 minutes, or until the tomatoes have softened.

5. Add the Tomato and White Sultana Chutney and pasta water to the pan. Bring the sauce to a simmer and cook for about 5 minutes.

6. Add pasta and toss with sauce.

7. Serve each portion of pasta with a spoonful of the Greek yogurt sauce.