Cooking Index - Cooking Recipes & IdeasFettuccine With Fresh And Sun-Dried Tomatoes Recipe - Cooking Index

Fettuccine With Fresh And Sun-Dried Tomatoes

Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFresh Gremolata Pasta - see * Note cut into fettuccine
1/2 cup 118mlExtra-virgin olive oil
1/4 cup 15g / 0.5ozSlivered shallots or red onion
1 tablespoon 15mlRoasted garlic
2 1/2 cups 156g / 5.5ozSeeded and diced fresh tomatoes
  (several varieties, if possible)
  Sun-dried tomatoes
  Salt - to taste
  Freshly-ground black pepper - to taste
  Freshly-grated cheese
  Basil-Mint Herb Oil - see * Note
  Basil sprigs

Recipe Instructions

* Note: See the "Gremolata Pasta" and "Basil-Mint Herb Oil" recipes which are included in this collection.

Cook the pasta in lightly-salted boiling water until just al dente, about 3 to 4 minutes if fresh. Drain and immediately run cold water over to stop the cooking. Drain again and toss with 2 tablespoons of the olive oil to prevent the pasta from sticking.

Warm the remaining olive oil in a pan, add the shallots and garlic, and saute for 3 minutes. Remove from heat and cool. Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta. Serve in bowls, sprinkled with freshly-grated cheese, a drizzle of Basil Oil around, and a basil sprig for garnish.

This recipe yields 4 servings.

Recommended wine: A lighter-style Cabernet or Merlot would add a rich note to this dish.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9679 broadcast 12-08-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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