Wednesday, October 8, 2014

Fettucine with Garlicky Tomato Sauce

I had some Papardelle's Green Jalapeno fettucine and just received a bustling farmer's market delivery from the From the Farmer company filled with tomatoes, asparagus, and portobello mushrooms so I created this delicious dish. This pasta dish is loaded with tomatoes and garlic and topped with optional roasted portobello and asparagus.

Fettucine with Garlicky Tomato Sauce
Serves 4 to 6

  • 1/3 cup extra virgin olive oil
  • 4 large garlic cloves, thinly sliced
  • 1 1/4 pounds vine-ripened tomatoes, cored and chopped
  • 1/4 tsp crushed red pepper
  • Salt
  • 1/2 pound dried fettucine or tagliatelle
  • 2 portobello mushrooms, sliced
  • 1 bunch asparagus
  • Olive oil
  • 4 garlic cloves, sliced
In a large, deep skillet, heat the olive oil. Add the garlic and cook over medium heat, stirring, until softened and fragrant, about 2 minutes. Add the tomatoes, crushed red pepper, and a generous pinch of salt and cook, stirring occasionally, until the tomatoes break down and form a sauce, 20 minutes. Season with salt and keep warm.

Meanwhile, in a large saucepan of boiling water, cook fettucine until al dente. Reserve 1/2 cup of cooking water, then drain well.

Heat oven to 400-degrees. Brush both sides of portobello mushrooms slices with olive oil. Sprinkle with sea salt and place in a glass baking dish. Top with sliced garlic. Cook 10 minutes on one side, flip, then cook 10 minutes on other side. If needed, flip again and cook another 5 minutes.

Break the bottoms off the asparagus where they break naturally. Brush with olive oil. Put them in a glass baking dish. Top with sliced garlic. Cook for 20 minutes, turning the asparagus stalks at least once around the 10 minute mark.

Add the pasta and half the cooking water to the tomato sauce and toss over medium heat until coated, about 2 minutes. Add more of the cooking water if the pasta seems dry.

Plate the pasta with tomato sauce and toss with optional mushrooms and asparagus, chopped.

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