Monday, June 4, 2012

Tomato Basil Fettuccine with fresh mozzarella, and tomatoes

Chef Lippe and Mary Ann Valente from Valente Pasta. Tomato Basil fettuccine . - Sensa parole, auguri per tutti!

Tomato Basil Fettuccine with fresh mozzarella, and tomatoes
  • 1 (12 ounce) package tomato basil fettuccine
  • 1 cup quartered cherry tomatoes
  • 5 ounces fresh mozzarella cheese, diced
  • 1/4 cup fresh sliced mushrooms
  • 1/4 cup ham cubed
  • 1/4 cup olive oil
  • 1 bunch green onions, chopped
  • 1 clove garlic minced
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 4 ounces fresh basil
  • 12 large black olives, halved

  1. Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
  2. Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes. Add pasta, tomatoes, mushrooms, ham, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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