Rosalind Creasy's Recipes from the Garden by Rosalind Creasy

Author:Rosalind Creasy
Language: eng
Format: epub
ISBN: 978-08048-3768-2
Publisher: Tuttle Publishing

fettuccine with fresh marinara sauce

This recipe calls for fettuccine, but any long noodle would work. The sauce is also great on polenta and grilled vegetables. Vary the herbs at whim—try any combination of parsley, tarragon, thyme, fennel, and anise seeds

For the sauce:

2 tablespoons extra-virgin olive oil

1 large onion, minced

3 garlic cloves, minced

1 bell pepper, roasted, peeled, and chopped

Approximately 20 paste tomatoes, blanched, peeled, seeded, and chopped (about 4 cups/800 g)

1 teaspoon chopped fresh Greek oregano

½ cup (25 g) chopped fresh basil

Salt and freshly ground black pepper

For the noodles:

1 lb (500 g) dry fettuccine noodles

¼ lb (125 g) Parmigiano-Reggiano cheese (not grated)

To make the sauce: In a pan, heat the oil and sauté the onion until transparent, about 7 minutes. Add the garlic and sauté for 3 more minutes.

Add the bell pepper, tomatoes, oregano, and basil, lower the heat, and simmer for about 25 minutes, or until the mixture is fairly thick. Salt and pepper to taste. Makes approximately 3½ cups (1 liter).

To prepare the noodles: Boil 6 quarts (6 liters) of salted water. Add the fettuccine noodles and stir them for a few seconds to keep them separated. Boil the fettuccine until just barely tender, usually about 11 minutes. Drain the noodles in a colander and immediately pour them into a warm serving bowl. Pour on the warm sauce, toss, and serve immediately. Pass the cheese with a grater so diners can serve themselves. Serves 6 to 8 for an Italian pasta course, or 4 to 6 as an American-style entrée.

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