Fettuccine With A Thousand Herbs Recipes

FETTUCCINE WITH A THOUSAND HERBS

Steps:

• 1 In a bowl large enough to contain all of the ingredients, combine the herbs, olive oil, and salt and pepper to taste. Set aside. 2 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. 3 Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again. Scatter the tomatoes over the pasta and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FETTUCCINE WITH HERBS, BUTTER AND CREAM

Steps:

• Bring 2 quarts water to a boil with 1 tablespoon salt. Meanwhile, in a saucepan place the heavy cream and butter. Simmer over low heat for a minute or until slightly reduced and then season with salt and pepper. Keep warm over low heat. To the pot of boiling water, add the fettuccine, and bring water back to a boil. If pasta has just been made, cook for a few seconds after water returns to a boil, other wise cook until just slightly firmer than al dente, about 3 to 4 minutes. Drain fettuccine and add it to the cream sauce. Toss fettucine coating them with cream sauce. Add fresh herbs, salt, pepper and toss again, still over low heat, until sauce has thickened and fettuccine is well coated. Serve immediately.

FETTUCCINE WITH GARLIC HERB BUTTER

Steps:

• In a large saucepan, cook fettuccine to desired texture according to package. Drain and return to saucepan. Meanwhile, in a small saucepan, melt 1 tsp butter over medium head. Add garlic and cook until garlic begins to brown. In a small bowl, combine herbs, 1 tbs butter, salt, pepper, and garlic and mix well. Add to fettuccine and toss to coat.

PASTA "RAGS" WITH A THOUSAND HERBS

Steps:

• If using fresh pasta, cut sheets into roughly 4- by 1-inch pieces with pastry wheel, then lightly dust with flour and arrange in 1 layer on paper-towel-lined large baking sheets. Let pasta dry until leathery but still pliable, 5 to 30 minutes. If using no-boil lasagne, break sheets into large pieces (about 4 by 1 inch).
• Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 3-quart saucepan of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water and cool. Peel off skin, beginning from scored end, with a paring knife and discard. Halve tomatoes and discard seeds, then cut tomatoes into 1/4-inch dice.
• Stir together oil and herbs in a large bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente, 1 to 2 minutes for fresh pasta (time for dried pasta may vary). Drain, then toss with herb mixture. Add tomatoes, salt, pepper, and cheese and toss again. Season with salt and serve immediately, with additional cheese.