• 1  lb. fettucine pasta
  • 1  cup Greek yogurt
  • 2  tablespoons chopped mint
  • 1  tablespoon extra virgin olive oil
  • 4  cloves garlic, thinly sliced
  • 2  pints grape tomatoes, halved
  • 2  tablespoons extra virgin olive oil
  • 1  jar Le Bon Magot Tomato & White Sultana Chutney
  •  salt & 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. In a small bowl, mix together yogurt and mint. Season with salt and pepper and reserve.
  2. Heat a large sauté pan over medium heat and add olive oil. Add garlic and sauté for about 2 minutes, or until soft. Add grape tomatoes to pan. Season with salt and pepper and cook for about 5 minutes, or until the tomatoes have softened.
  3. 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. Add pasta and toss with sauce. Serve each portion of pasta with a spoonful of the Greek yogurt sauce.

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