[CH] 2 fettucine recipes
Tara Deen (tara@es.usyd.edu.au)
Wed, 10 May 2000 11:49:19 +1000
This list has been much too quiet in the last 24 hours! I came in to
work this morning to find only *7* messages in my inbox, and two of
those were work-related! This just won't do. So to increase the posting
levels, I'm going to share last night's dinner and tonight's dinner with
you. All non-recipe readers, delete now...
Mama Cipriani's Fettucini Capieri.
This is my modification of a recipe from an old Sicilian woman who
gathers capers on the slopes of Mt. Strombolini and runs a pensione. A
favourite in my house. The secret is you must use fresh produce. From
experience, it's just not the same with tinned tomatoes or dried basil.
500 g fettucini
4 ripe tomatoes
180 g can (guess that would be 6 oz or so) tuna in brine, drained
1 cup capers, drained, soaked in water for 10 minutes, drained
3 chiles of choice, seeded (I used the cherry bombs I had, but they had
a disappointing heat)
3 cloves garlic
15 leaves (or more) fresh basil (could use frozen, but dried is just no
the same)
1/2 cup extra virgin olive oil
1 tbsp blanched almonds (I usually use ground)
Bring 5 litres salted water to the boil. Meanwhile, blend all the
ingredients (except for the pasta, of course) to a creamy consistency.
Cook pasta until almost al dente. Drain. While draining, put sauce in
pot over mild heat, add pasta and combine until the pasta is saucily
embraced.
Serves 2 for dinner, and again for lunch the next day.
Tonight's dinner: who would ever have guessed I got several kilos each
of tomatoes and garlic for next to nothing on the weekend?
Fettucini with roasted garlic and tomato sauce.
500g al dente fettucini
1 head garlic
4 ripe tomatoes
3 scotch bonnet chiles (I may even add more...or some jalapenos
too...mmm...)
1/2 cup fresh parsley leaves
2 tbsp extra virgin olive oil
Drizzle garlic with a little extra olive oil, sprinkle with salt, grind
some pepper over and roast on 300F oven 45 mins to 1 hour. I roasted
mine on the BBQ on the weekend to get a bit of a smoky flavour (hey,
chipotles may go good with this). Squeeze the garlic out of the skin.
While garlic is roasting, chop tomatoes, mince chiles and finely chop
parsley.
While pasta is cooking, heat olive oil in pan, and add garlic. Cook 30
sec or so until garlic starts to change colour, then add tomatoes. Cook
2 mins or until tomato reaches desired cooked level, add chile and
parsley, stir to combine and remove from heat. Serve over cooked pasta.
I'm hungry now...
Tara
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______________________________________________________
Tara Deen
School of Earth Sciences
Division of Geology and Geophysics
Building FO5
University of Sydney NSW 2006
Phone: 61-2-9351 4271
Fax: 61-2-9351 0184
email: tara@es.usyd.edu.au
______________________________________________________