| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Ckright1 | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh Gremolata Pasta, see * |
| Note | ||
| cut into fettuccine | ||
| 1/2 | c | Extra-virgin olive oil |
| 1/4 | c | Slivered shallots or red |
| onion | ||
| 1 | T | Roasted garlic |
| 2 1/2 | c | Seeded and diced fresh |
| tomatoes | ||
| several varieties if | ||
| possible | ||
| ? amount Sun-dried tomatoes | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Freshly-grated cheese | ||
| Basil-Mint Herb Oil, see * | ||
| Note | ||
| Basil sprigs |
INSTRUCTIONS
Note: See the "Gremolata Pasta" and "Basil-Mint Herb Oil" recipes which are included in this collection. Cook the pasta in lightly-salted boiling water until just al dente, about 3 to 4 minutes if fresh. Drain and immediately run cold water over to stop the cooking. Drain again and toss with 2 tablespoons of the olive oil to prevent the pasta from sticking. Warm the remaining olive oil in a pan, add the shallots and garlic, and saute for 3 minutes. Remove from heat and cool. Combine the oil, shallots, and garlic with the remaining ingredients, except the cheese. Season with salt and pepper and toss with the pasta. Serve in bowls, sprinkled with freshly-grated cheese, a drizzle of Basil Oil around, and a basil sprig for garnish. This recipe yields 4 servings. Recommended wine: A lighter-style Cabernet or Merlot would add a rich note to this dish. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9679 broadcast 12-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-10-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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