Pasta and Pasta Sauce Recipes
Fettuccine with Bread Sauce
Yield: 2 to 4 servings, depending on accompaniments
Ingredients
- 4 tablespoons olive oil
- 2 cloves chopped garlic
- 2 cups fresh bread crumbs (from about 3 slices of Italian bread)
- 6 juicy ripe tomatoes, peeled and chopped
- 1/4 cup chopped fresh flat-leafed parsley
- 2 teaspoons minced fresh basil
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 ounces fresh spinach fettuccine or other fettuccine
Instructions
- In a large skillet, heat the 4 tablespoons olive oil and garlic until it begins to sizzle. Add fresh bread crumbs and stir-fry them until golden. Be sure the garlic is well-distributed. Allow the finished crumbs to cool.
- Combine tomatoes, parsley, basil, salt, black pepper and the 2 tablespoons olive oil for an uncooked tomato sauce. This recipe can be prepared ahead to this point and kept at room temperature for two hours.
- Cook fettuccine according to the package directions until al dente. Do not overcook. Drain.
- Stir in the tomato mixture. Toss with half the crumbs and sprinkle the rest on top.
- Serve at room temperature.