Daikon Fettuccini


  • 1 pound daikon
  • Salt
  • 1 (14 1/2-ounce) can plum tomatoes (you can make a quick sauce with your share tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 to 2 teaspoons sugar
  • 1 tablespoon chopped fresh basil leaves
  • Freshly ground black pepper


With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the “fettuccine” in a bowl of cold salted water for 15 to 20 minutes. Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups. In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.