I've been looking for tasty, yet inexpensive recipes to make for my family, and came across this one. The recipe calls for canned San Marzano tomatoes, but I'm sure any canned tomatoes will suffice.
Spinach Fettuccine with Quick Tomato Sauce
Makes 6 servings
1 pound dried spinach fettuccine (or two 9-ounce packages fresh)
1 to 2 tablespoons extra-virgin olive oil
1 28-ounce can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors
2 cloves garlic, whole
1/4 cup chopped fresh Italian (flat-leaf) parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions (tender but firm to the bite). Scoop out 1 cup of the pasta cooking water and reserve. Drain the pasta.
Meanwhile, in a medium saucepan, warm the olive oil over medium heat. Add the tomatoes, garlic, parsley, salt and pepper. Cook for 10 minutes. Discard the garlic cloves. Add the cooked pasta and toss to coat. If the pasta needs more moisture, add the reserved pasta water, about 1/4 cup at a time. Serve topped with the basil.
2 comments:
This sounds really good! Is there any noticable difference between flat leaf and curly leaf parsley?
not really, at least I don't notice anything! Then again, I DO have a ton of curly parsley growing at my house...
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