Saturday, 5 October 2013

Fettuccine with tomatini

Remember the 1000 tomatini I harvested recently? I've been cooking quite a lot with them, often making the same dish served in different ways. Cooked tomatini with pasta has been the most popular dish so far. (There are still another 500 tomatini to go, so I still need to think of more ideas.) It's very quick to prepare, which is especially helpful as an evening meal - in 15 minutes, you will have cooked the dish and it will be on the plate, ready to be served, so you can cook it for dinner after work.

For two servings, you need:
3 tablespoons of extra virgin olive oil
¼ tsp dried basil
1 clove fresh garlic
16-20 cherry tomatoes
1/2 yellow/red/orange/green bell pepper
a pinch of chili powder
60-80g feta cheese
200g fettuccine
Boil some water in a large pot and cook the pasta. In the meantime, heat the olive oil in a shallow frying pan, add the finely minced garlic and cook for 1 minute. Then add the basil and cook 30 seconds; now add the tomatoes (cut in half) and cook for 5 minutes on medium heat. Finally, add the peppers (cut in short strips) and the chili pepper (very finely sliced), and cook for another 3-5 minutes. Mix in the feta cheese and turn off heat. The cheese will melt, creating a thick sauce.

To serve, ladle the sauce over the drained hot pasta. This delicious tomato dish can also be eaten as a dip, served with toasted bread, tortilla chips or nachos. It's best served warm. My kids added grated Grana Padano cheese over the sauce, which feels a little stodgy since the sauce already has cheese in it, but it was actually a very good addition.

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