Whole Wheat Fettuccine with Medici Sauce

by Tarla Dalal

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Added to 76 cookbooks
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A nutritious pasta with a spicy tomato sauce.

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Preparation Time : : 10 mins.
Cooking Time :: 30 mins.
Serves 3 to 4.
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Ingredients

1 recipe fresh Whole Wheat Pasta Dough
1 tbsp oil to cook the pasta
1 tsp salt to cook the pasta

For the Medici sauce
4 tomatoes
1 tbsp chopped garlic (lehsun)
2 spring onions, chopped
1 tbsp dry red chilli flakes (paprika)
1 tsp chilli powder
2 tbsp tomato puree
4 tbsp fresh cream
2 tbsp olive oil or oil
salt to taste

For the garnish
4 tbsp grated processed cheese
1 tbsp chopped spring onion greens
8 black olives , deseeded(optional)

Method

For the whole wheat fettuccine

Divide the pasta dough into 2 portions and roll out each portion as thinly as possible.
Cut each portion of the rolled out dough into 200 mm. x 200 mm. (8" x 8") square.
Roll up the pasta sheet and cut into 6 mm. (1/4") strips.
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.
Drain and transfer into a bowl of cold water. Drain again and keep aside.

For the Medici sauce

Blanch the tomatoes in boiling water.
Peel, cut into quarters and deseed the tomatoes.
Chop finely and keep the tomato pulp aside.
Heat the olive oil, add the garlic and spring onions and saute for 1 minute.
Add the tomato pulp and cook till the sauce thickens.
Add the chilli flakes, chilli powder, tomato puree, salt and 1/2 cup of water and bring to a boil.
Add the cream. Mix well and keep aside.

How to proceed

Just before serving, re-heat the Medici sauce and toss the whole wheat fettuccine in it.
Serve hot, garnished with the cheese, spring onions greens and black olives.

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