Fettuccine With Fresh And Sun-dried Tomatoes

Recipe By :John Ash
Serving Size :4

1 pound Fresh fettuccine
1/2 cup Extra-virgin olive oil
1/4 cup Slivered shallots or red onion
1 tablespoon Roasted garlic
2 1/2 cups Seeded and diced fresh tomatoes several varieties if possible
including Sun-dried tomatoes
Salt --to taste
Freshly-ground black pepper --to taste
Freshly-grated cheese
olive oil or Basil-Mint Herb Oil
Basil sprigs

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.

Recipe Source:COOKING RIGHT with John AshFrom the TV FOOD NETWORK
- (Show # CR-9679 broadcast 12-08-1996)Downloaded from their Web-Site
- http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -



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