| 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 |
tb |
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
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