Sunday, February 26, 2012

Fettuccine with Tomato-Basil sauce –

Igredients -
Extra virgin olive oil – 1 tb-spoon
Onion – 1 large, chopped
 Garlic cloves – 3-4, minced
Freshly ground black pepper - 1/4th t-spoon
Crushed red pepper - 1/4th t-spoon
ripe tomatoes – 2 pounds (0.9 kg. approximately), coarsely chopped
tomato paste - 3 tb-spoons
Fettuccine pasta – 1 pound/ ½ kg. approximately
Freshly chopped basil - 3/4th cup + basil sprigs for garnish
Parmesan cheese - 2 tb-spoon, coarsely grated
Salt to taste
Procedure -
1. Bring a large pot of water to a boil over high heat.
2. Meanwhile, heat the oil in a large, heavy bottomed pan over high heat. Add the onions and garlic, and sauté for 3-4 minutes, or until tender. Add the salt, black pepper and red pepper flakes and sauté.
3. Stir in the tomatoes and tomato paste, and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, for 15 minutes, or until the tomatoes begin to cook down into the sauce.
3. While the sauce simmers, add the pasta and some salt to the boiling water, return to a boil and cook for 9-11 minutes. Reserving 1/4th cup of the cooking liquid, drain the pasta in a colander. Sprinkle few drops of olive oil on pasta so that they won’t stick together. Transfer the pasta to a serving bowl and toss with the reserved cooking liquid.
4. Add the chopped basil into the sauce and spoon the sauce over the pasta. Top with the Parmesan and garnish with the basil sprigs.
Note :
Serve this fettuccine with mixed salad tossed with lemon juice and garlic or a red-wine vinaigrette.

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