Fettuccine With Fresh And Sun-Dried Tomatoes

Recipe Ingredients

1 lb	454g / 16oz	Fresh Gremolata Pasta - see * Note cut into fettuccine
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	15g / 0.5oz	Slivered shallots or red onion
1 tablespoon	15ml	Roasted garlic
2 1/2 cups	156g / 5.5oz	Seeded and diced fresh tomatoes
		(several varieties, if possible)
		Sun-dried tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
		Freshly-grated cheese
		Basil-Mint Herb Oil - see * Note
		Basil sprigs

Recipe 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.

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

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