Fettucine with Sun-Dried Tomatoes and Basil RecipeOrigin: Italian Period: Traditional |
Ingredients
75g sun-dried tomatoes 
Fettucine with Sun-Dried Tomatoes and Basil Preparation:Method:Rinse 75g sun-dried tomatoes in cold water for 10 minutes to remove the salt, then soak in 150ml warm water for 10 minutes. Strain, reserving the liquid, and chop the tomatoes. Heat 4 tablespoons of olive oil in a pan with 25g butter then add 1 finely-chopped small onion and three finely-chopped cloves of garlic along with the tomatoes, cooking for 3–4 minutes. Add the reserved liquid, simmering for 14 minutes. Meanwhile cook 400g fettucine or taglatelle until al-dente and drain. Toss the pasta in the sun-dried tomato sauce and toss in two large handfuls of shredded basil. |
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