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ENTRÉES
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Fettuccine Pascara
Submitted by Brian Johnson who says "A personal favorite of
mine, this recipe was created for a cooking class in Minnesota
while working for the Marsh in Minnetonka. I wanted to create
a pasta that was bold, featuring classic flavors of Italy,
specifically southern Italy. The resulting recipe is very
flavorful and also very healthy containing no cream or
butter."
Ingredients:
16 oz. Fettuccine
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic
14 skinned and seeded fresh Roma tomatoes chopped
1 cup canned roasted red bell peppers chopped
1/2 cup pitted and chopped calamata olives
3 cups tomato puree
1/2 cup red wine
3 tablespoons fresh basil
salt and pepper to taste
freshly grated parmesan cheese (garnish)
adjust thickness of sauce with water as desired
Instructions:
Bring water to a boil in a stock pot, add roma tomatoes and
cook for 1 minute. Remove the tomatoes and place in a bowl of
cold ice water to stop the cooking. While the tomatoes are
cooling, cook the fettuccine. Place the pasta in boiling water
and cook for approximately 7 minutes stirring frequently.
Place the cooked pasta in a colander and rinse with cold water
to again stop the cooking. Place the cooled pasta in a bowl
and toss with 1 tablespoon olive oil, reserve.
Peel and seed the roma tomatoes and chop in medium size pieces
(1/2 inch dice). Heat sauté pan and add the remaining olive
oil, salt, pepper, and garlic. Sauté the garlic to a golden
brown, adding the roma tomatoes, roasted red bell peppers,
olives, tomato puree and red wine and cook for 20 minutes on a
medium low setting. Add the fresh basil and season to taste.
Adjust the thickness of the sauce with water if needed. Toss
the fettuccine with the pasta sauce and cook for another 2
minutes or until the pasta is heated through. Garnish with
freshly grated parmesan cheese.
Serves 4 - 5
Recipe by Brian Johnson
Awesome Chef Recipes
***Write a review of this recipe!***
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