Pasta with Tomatoes, Sultana and Ginger

Author: Isabel Guerriero, Drexel Food Lab

Serves: 6             



  • 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


  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.

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