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Fettuccine With Fresh And Sun-Dried Tomatoes

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh Gremolata Pasta - seeNote cut into fettuccine

  2. 1/2 cup 118ml Extra-virgin olive oil

  3. 1/4 cup 15g / 1/2oz Slivered shallots or red onion

  4. 1 tablespoon 15ml Roasted garlic

  5. 2 1/2 cups 156g / 5 1/2oz Seeded and diced fresh tomatoes

  6. (several varieties, if possible)

  7. Sun-dried tomatoes

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. Freshly-grated cheese

  11. Basil-Mint Herb Oil - seeNote

  12. Basil sprigs

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. This recipe yields 4 servings.

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

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