Fettuccine with Garlic, Chilli, Tomato and Basil
This recipe is one of the essence of simple Italian cooking.
The Mama Isa’s kitchen is full of a wonderful array of fresh produce. She picked out garlic, “datterini” tomatoes, chilli and basil. This recipe is so healthy: garlic with the antibacterial and antiviral properties, tomatoes are treasures of riches (with many vitamins (Vitamin A, C, K) and many antioxidant nutrients, basil wiht its unique health-protecting effect in two basic areas: volatile oils and basil’s flavonoids. But please remember since the oils in basil are volatile, it’ss best to add the herb near the end of the cooking process, so it will retain its maximum flavor and essence.
INGREDIENTS (serves 4)
300 g Egg Pasta dough rolled into one thin sheet
3 cloves of garlic, chopped
500 g of canned “datterini” tomatoes
1 or 2 red chilies (depending on how spicy you like it!!!)
Fresh Basil leaves
Extra Virgin Olive oil
Cut the pasta into 5 mm-wide ribbons (fettuccine). Most chefs have a pasta roller attachment which will do this but it makes little difference if you just use a sharp knife to cut your tagliolini ribbons, like Mama Isa does.
Hang the strips of pasta on a wooden board and let it dry for 10-20 minutes.
Heat a generous amount of extra virgin olive oil in a frying pan. Mama Isa repeats it’s important to use good, Italian extra-virgin olive oil (she says “any extra virgin olive oil” that costs less than € 10 for a bottle “isn’t extra virgin olive oil”!!).
Add the garlic and cook until it is translucent. Then add red chilies, the tomatoes and cook for 5-7 minutes. Salt to taste.
Then add the fresh basil leaves.
Submerge the fettuccine in salted, boiling water for 1-2 minutes then add to the frying pan.
|Tagliolini with the Chef Mama Isa|
Toss everything together and sprinkle with more extra virgin olive oil. If you like add fresh cherry tomatoes, fresh basil leaves, and a few shavings of Ricotta Salata cheese on the top!
|Fresh Fettuccini with Garlic, Chilli, Evoo, Tomato and Basil|