Fettuccine With Tomato Fillets Recipes

PASTA WITH TOMATOES

Steps:

• Combine the tomatoes, basil, garlic, salt and pepper. Serve over pasta. If desired, garnish with basil and sprinkle with Parmesan cheese.

FRESH TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
• Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
• Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
• Pour the tomato mixture over the pasta and toss to mix.

FETTUCCINE PASTA WITH TOMATOES AND GARLIC

Steps:

• Cook pasta according to package directions. Drain and return to pan.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
• Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

CREAMY TOMATO PARMESAN FETTUCCINI

Steps:

• In a large saucepan, bring tomatoes to a boil. Reduce heat. Stir in the cream, parsley and basil; heat through. Toss with fettuccine; sprinkle with Parmesan cheese.

CREAMY TOMATO FETTUCCINE

Steps:

• In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.

FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA

Steps:

• Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.

LINGUINE WITH TOMATO 'FILLETS'

Steps:

• Cut tomatoes into strips, discarding seeds and juice; place in a strainer to drain while you bring a pot of salted water to the boil for the pasta. Start the sauce in the next step, and start cooking pasta when water boils.
• Combine tomatoes, oil, garlic, salt and pepper in a 10-inch skillet, and bring to a boil over medium-high heat. Cook briskly for about 5 minutes (8 minutes for fresh tomatoes), stirring occasionally. The tomatoes should remain in pieces, and there should be no liquid remaining in the pan other than the oil.
• Toss the pasta with the sauce and the basil or parsley, and serve immediately.

FETTUCCINE WITH TOMATO FILLETS

Steps:

• 1 In a large skillet, heat 3 tablespoons of the butter over medium-low heat until melted. Add the onion and cook until golden, about 10 minutes. 2 Stir in the tomato fillets, basil leaves, and a couple of pinches of salt. Cook until the tomatoes are tender, about 5 to 10 minutes. 3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 4 Add the fettuccine to the skillet along with the remaining 1 tablespoon of butter. Toss well. Add a little of the cooking water if the pasta seems dry. Serve immediately with the cheese. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.