Whole wheat fettuccine with medici sauce

Posted on September 11, 2009. Filed under: pasta | Tags: , , , |

A nutritious pasta with a spicy tomato sauce.

Cooking Time : : 30 mins.
Preparation Time : : 10 mins.

Serves 3 to 4.


1 tablespoon oil to cook the pasta

1 recipe fresh whole wheat pasta dough

1 teaspoon salt to cook the pasta
For the Medici sauce
4 tomatoes
1 tablespoon garlic, chopped
2 spring onions, chopped
1 tablespoon chilli flakes
1 teaspoon chilli powder
2 tablespoons tomato puree
4 tablespoons fresh cream
2 tablespoons olive oil or oil
salt to taste
For the garnish
4 tablespoons grated cheese
1 tablespoon spring onion greens, chopped
8 black olives, deseeded (optional)
For the whole wheat fettuccine
1. Divide the pasta dough into 2 portions and roll out each portion as thinly as possible.
2. Cut each portion of the rolled out dough into 200 mm. x 200 mm. (8″ x 8″) square.
3. Roll up the pasta sheet and cut into 6 mm. (1/4″) strips.
4. Heat plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. Add a few strands of the fettuccine to the boiling water at a time and cook for 2 to 3 minutes.
5. Drain and transfer into a bowl of cold water. Drain again and keep aside.
For the Medici sauce
1. Blanch the tomatoes in boiling water.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil, add the garlic and spring onions and saute for 1 minute.
5. Add the tomato pulp and cook till the sauce thickens.
6. Add the chilli flakes, chilli powder, tomato puree, salt and 1/2 cup of water and bring to a boil.
7. Add the cream. Mix well and keep aside.
How to proceed
1. Just before serving, re-heat the Medici sauce and toss the whole wheat fettuccine in it.
2. Serve hot, garnished with the cheese, spring onions greens and black olives.
Tomato pulp is made by blanching whole tomatoes in hot wate and thereafter peeling, deseeding and chopping them.

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