Tuesday, November 27, 2007

Fettuccine with Roasted Tomato Sauce and Parmesan

I don't remember where I got this recipe from, but I've cooked it several times, enjoying it every time. For me it is comfort food and roasting the sauce has a very special taste, different than regular tomato sauces. It's zestier and not much harder to prepare than a regular tomato sauce.

It is so good that I don't add anything else to this sauce. And I like texture, so I don't blend in a blender, but use a stick blender for a very short time; but be careful as the sauce can fly around if the stick blender is not deep enough. I have used different types of pastas, but fettuccine is by far the best one with this sauce

And some red wine..... Mamma mia:)))


1 tablespoon olive oil
4 shallots, peeled and halved
4 cloves garlic, peeled
2 cups whole, canned Italian plum tomatoes, drained
1 tablespoon balsamic vinegar
2 tablespoons fresh oregano, or
1/2 teaspoon dried
Salt to taste
Freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces fettuccine pasta

Preheat the oven to 400ºF.

Heat the olive oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the tomatoes, balsamic vinegar and oregano and cook for 2 more minutes.

Transfer this mixture to a baking dish and season with salt and pepper. Place the dish in the oven and roast for 20 minutes. Let cool slightly and coarsely chop the mixture in a food processor or blender.

Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes according to package instructions. Drain. Place the pasta in a warm serving bowl, toss with half of the Parmesan cheese and add the tomato mixture.

Sprinkle with the remaining Parmesan cheese and serve piping hot:)

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