Whole Wheat Fettuccine with Medici Sauce
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 17696 times
A nutritious pasta with a spicy tomato sauce.
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.
- Tomato pulp is made by blanching whole tomatoes in hot wate and thereafter peeling, deseeding and chopping them.
Other Related Recipes
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe