Ingredients:

• 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

Directions:

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.