Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts

We have had so much fun this week creating original recipes using Taste #5 Umami products to showcase on our blog. Today’s recipe for Fettucine with Sun-Dried Tomatoes & pine nuts uses the Taste #5 Umami Bomb Original Tomato. It comes in a tube so it can be used a little at a time. It is similar to tomato paste in consistency, but the flavor is almost indescribable. It has a full, rich flavor that adds that extra special “something” to your recipes. This Taste #5 Umami Bomb Fettucine dish will make you think you are dining in an upscale Italian restaurant! Once you try it, you’ll know what I’m talking about.

Taste #5 Umami seasonings and pastes can be found at Albertson’s stores or online. I promise, you’re gonna love this pasta!

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts - from themamasgirls.com

Ingredients

  • 8 oz. pkg. Fettucine, cooked and drained
  • 4 cloves fresh garlic, minced
  • 1 - 8 oz. jar julienne sliced, oil packed, sun-dried tomatoes (drained)
  • 2 tablespoons Taste #5 Umami Bomb Original Tomato
  • ½ teaspoon sugar
  • 1 cup loosely packed fresh basil leaves, sliced
  • ½ cup water
  • 1/2 cup pine nuts, toasted* (reserve some for garnish)
  • 2 oz. shredded Parmesan cheese, divided
  • Salt and pepper to taste

Instructions

  1. Cook the Fettucine (al dente) according to package directions; drain and set aside.
  2. *Toast the pine nuts in a large skillet by heating the dry skillet (no oil) to medium-low heat. Pour the raw pine nuts into the skillet in a single layer and shake the pan every 10-15 seconds. When the pine nuts have turned golden, they are done. (Remove them from the heat immediately when they start to turn golden because they can burn quickly.) Pour out onto a paper towel and allow to cool.
  3. Meanwhile, in the same skillet, place the drained sun-dried tomatoes, the Taste #5 Umami Bomb Original Tomato, minced garlic, sugar, ¾ cup of the basil leaves, water, salt and pepper.
  4. Simmer over very low heat for about 8-10 minutes or until bubbly.
  5. Toss in the cooked pasta, along with the toasted pine nuts and Parmesan cheese (reserve a little bit for garnish.)
  6. Toss to combine until the Fettucine is coated with the delicious tomato mixture.
  7. Serve piping hot on a big pasta platter.Garnish with additional Parmesan Cheese, sliced, fresh basil and pine nuts.
  8. Serves 4 - 6.
https://www.themamasgirls.com/taste-5-umami-bomb-tomato-fettucine-with-sun-dried-tomatoes-pine-nuts/

This dish could not be any easier.

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts 1

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts 2

 

Just pour the jar of drained tomatoes into a large skillet and add the Taste #5 Umami Bomb Tomato, minced garlic, sugar, fresh basil, water and salt & pepper to taste. Simmer.

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts 3

Toss in the cooked Fettucine and toasted pine nuts.

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts 4

Serve piping hot and garnish with additional fresh basil, pine nuts and Parmesan cheese if desired.

Taste #5 Umami Bomb Tomato Fettucine with Sun-Dried Tomatoes & Pine Nuts 5

This is a sponsored conversation written by me on behalf of Taste #5 Umami. The opinions and text are all mine.

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