Saturday, November 24, 2007

Tricolor Tomato Fettucine

Another great recipe from Bon Appetit. It is very simple to make and has a great presentation.

Although I love it just as it is, I have created some variations to it, and they all taste great.

Instead of using the tomatoes without cooking, you can roast them in a 400 degree oven for about 15 minutes, until the skins are charred, then take off the skin and chop the tomatoes.

Instead of using fettucine, use angel hair pasta, just make sure you cut the tomatoes into smaller pieces. It becomes a denser pasta dish, which is great in itself.

Add sauteed mushrooms, or add black olives, or add capers, or add feta cheese instead of Parmesan, or add proscuitto and Parmesan. I have tried them all, and all are great.

Serve it with a basic green salad, perhaps using mesclun greens, and a glass of dry white wine, and you will be in heaven:)


TRICOLOR TOMATO FETTUCINE

Ingredients:
2/3 cup olive oil, divided
6 large shallots, thinly sliced
4 large garlic cloves, thinly sliced
4 pounds red, yellow, and green heirloom tomatoes, seeded, coarsely chopped (about 6 1/2 cups)
1/2 cup thinly sliced fresh basil
2 tablespoons chopped fresh oregano
12 ounces fettuccine
2 ounces shaved Parmesan cheese

Directions:
Heat 1/3 cup oil in large skillet over medium-high heat. Add shallots and sauté 5 minutes. Add garlic; sauté 2 minutes. Reduce heat to medium; add tomatoes and herbs. Stir until tomatoes are heated through, about 2 minutes. Remove from heat; season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; transfer to bowl. Top with tomato mixture. Drizzle with 1/3 cup oil and sprinkle with Parmesan.

Makes 4 servings.

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