Creamy sun dried tomatoes fettuccine

November 26, 2018

Creamy sun dried tomatoes fettuccine

The flavors of sun-dried tomatoes and olives are so intense that this sauce requires not any additional seasoning. With the homemade fettuccine, it is a perfect dish for dinner. For variations of pasta shapes, shells and farfalle are good choices because they can trap the sauce in their hollows.

Ingredients for 2 servings

  • 90ml heavy cream
  • 60g sun-dried tomatoes, drained & finely chopped
  • ¼ onion, finely chopped
  • 6 green olives, pitted & finely chopped
  • freshly ground pepper
  • freshly grated Parmesan cheese
  • 200g fresh homemade fettuccine

 

Instructions

 

  1. Cook your choice of pasta according to package instructions. For fresh pasta (I made fettuccine this time) cook for 3-4 minutes until al dente.
  2. While boiling the pasta, combine the cream, sun-dried tomatoes, olives and onions in a frying pan over very low heat. Heat until the cream is lukewarm and slightly pink.
  3. Drain the pasta. Reserve 30ml cooking water and stir into the cream sauce.
  4. Transfer the pasta to a serving dish. Pour the cream sauce over the pasta. Add salt & pepper to taste, and the Parmesan cheese. Toss & serve at once.

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