BackCooking with Lounge | Pasta in a peppy sauce
Cooking with Lounge | Pasta in a peppy sauce
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Fettuccini Napolitaine in Tomato Concasse
Ingredients:
360g blanched fettuccine
6 cloves of garlic, chopped
6 basil leaves
100ml olive oil
3 large tomatoes (for tomato concasse)
1 onion finely chopped
1tsp sugar (for tomato concasse)
½ cup vegetable stock
3tbsp butter
Chilly flakes to taste
Black pepper to taste
Dry thyme to taste
Salt to taste
Parmesan cheese for garnish
Method:
For tomato concasse
Make a cross on the tip of tomatoes and slit for blanching. Take simmering salted water and leave the tomatoes in it for about 15-20 seconds. keep this tomato juice aside. Take out the tomatoes and put them in ice-cold water. This helps to peel them as the skin automatically leaves the surface of the tomatoes. Peel and cut them horizontally in two pieces. Remove the pulp and seeds from the tomatoes and chop them finely. Strain the pulp and the seeds with the help of a sieve for juice. Take a pan, heat olive oil and saute one tablespoon chopped onion and one tablespoon chopped garlic. Add little butter for taste, crushed black pepper, tomato juice, basil leaves, little sugar (to reduce the sharpness of the tomatoes) and salt. Now add chopped tomatoes and the vegetable stock. Use dry thyme and chilli flakes as per taste.
For Fettuccini Napolitaine
Boil the fettuccini and keep aside. Just before use, blanch it again in salted boiling water for about 2-3 minutes. Take a frying pan, heat some butter, and add chopped garlic and chilly flakes. Add blanched fettuccine, vegetable stock and black pepper and mix it well. Now add the tomato concasse and salt to taste and toss it well in the sauce. Serve hot with garnish grated Parmesan cheese and basil leaves.
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