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TOMATO, HERBS AND CHEESE with FETTUCCINE

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Fettuccine con Salsa di Erbe Aromatiche

Abruzzi-Molise
Preparation - Medium
Serves 4

6 T extra virgin olive oil
2 cloves garlic, finely chopped
4 leaves fresh mint, finely chopped
6-8 fresh basil leaves, finely shredded
1 T fresh parsley, chopped parley
1-14 oz can tomatoes, chopped
1/4 peperoncino, or 1/4 t chili flakes, more or less to taste
Salt and freshly ground black pepper
1/2 cup freshly grated Parmesan or Pecorino Romano
1/4 lb scamorza (you can substitute mozzarella)
1 lb fettuccine or tagliatelle

Heat the olive oil in a skillet over medium heat.
Sauté garlic till golden.
Add basil, parsley, mint and peperoncino.
Sauté a minute or two more.
Stir in the tomatoes, salt, pepper. Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.
Meanwhile bring pot of water to the boil.
Cook the pasta. Do not overcook; make sure it is al dente, with a bite.
Preheat oven (while pasta cooks) to 425 F.
When ready, drain the pasta very well.
Place pasta in an ovenproof dish. The Abruzzese like to use an earthenware pot.
Pour sauce over the pasta and toss, combining the sauce with the pasta.
Alternatively, and easier is to mix all in a deep bowl and then transfer to an ovenproof dish.
Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.
Bake for a few minutes till cheese melts and bubbles.
Serve hot.

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