Fettuccine With Tomato Fillets Recipes

LINGUINE WITH TOMATO 'FILLETS'

Linguine With Tomato 'fillets' image

Provided by Mark Bittman

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 28-ounce can plum tomatoes, or about 2 pounds peeled fresh tomatoes
Salt to taste
1 pound linguine or spaghetti
4 tablespoons extra virgin olive oil
1 tablespoon minced garlic
Red pepper flakes to taste
3 tablespoons minced basil or parsley

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

Fettuccine with Tomato Fillets image

Number Of Ingredients 7

Ingredients

4 tablespoons unsalted butter
1/4 cup finely chopped onion
1 pound plum tomato, peeled and seeded and cut into 1/2-inch strips
6 fresh basil leaves
salt to taste
1 pound fresh fettuccini pasta
Freshly grated Parmigiano-Reggiano

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.

Nutrition Facts : Nutritional Facts Serves

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