Saturday, August 27, 2011

Fettucini Tomato Alfredo

-2 Tbs of Butter or Olive oil (or a mix. of both)
-3 cloves of Garlic, minced
-1/4 tsp of crushed red pepper flakes
-2 large Fresh Tomatoes, finely diced (No Canned Tomatoes Here!)
-4 oz of Cream Cheese
-1/2 cup of Milk
-1 small or 1/2 med head of Broccoli (washed and finely chopped)
-1/4 cup of Mozzarella (or for a more sharp flavor use Parmesan)
-8-12 oz of Fresh Fettucini (depending on how saucy you like it; You can use dried pasta)
-1/4 cup of fresh basil leaves
-Grape tomatoes to add on top.
-S&P (salt and pepper) to taste

Over med heat, heat the oil/butter in a large saute pan. Add the garlic and crushed red pepper flakes stirring frequently and watching carefully so as not to burn. Next add the diced tomatoes and S&P. Cook for the next 8-10 mins or until most of the moisture of the tomatoes has been cooked out. (This would be a good time to get the water for the fettucini in a pot and on the heat.) Next add the cream cheese, which may take a minute to work completely into the tomato mixture. Then whisk in the milk to ensure the sauce is smooth and creamy. Next add the broccoli into the sauce.(broccoli-which you have washed thoroughly and chopped. You don’t want much of the stalks. We just want the nice green top part.) If you are using fresh pasta, you will only have to cook it in the boiling water about 30-45 sec before adding it to the sauce. If using dried pasta make sure to take it out of the water before it is quite down because it will continue to cook in the sauce. Either way, make sure to reserve some of the pasta water if the sauce needs to be loosened up a bit. Once as the pasta is done cooking, add it to the sauce and add the cheese and basil. Using tongs toss the noodles in the sauce adding some of the reserved starchy pasta water if needed.  Serve with cheese, basil and quartered grape tomatoes on top. Enjoy! Serves 3-4 nice servings. 

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