Whole Wheat Fettuccine with Medici Sauce
by Tarla Dalal
Added to 76 cookbooks
This recipe has been viewed 11724 times
A nutritious pasta with a spicy tomato sauce.
- 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.
- 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.
- 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.
- Tomato pulp is made by blanching whole tomatoes in hot wate and thereafter peeling, deseeding and chopping them.
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