6 - 12 June 2002 Issue No.589 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Fettucine Pomodoro

By Moushira Abdel-Malek

---

Ingredients:

500gms. fettucine
1.5kg. ripe tomatoes (peeled)
1 onion (chopped)
1 tsp crushed garlic
1 carrot (finely grated)
2 tbsp tomato paste
1 tbsp olive oil
1 tbsp each: chopped fresh oregano
chopped fresh parsley
chopped fresh basil
Salt + pepper

Method:

Heat oil in large cooking pan. Add the onion and cook over low heat until soft and goldened. Add the garlic and cook for one minute. Roughly chop the tomatoes and add it. Add the carrot and cook stirringly for 10 minutes. Stir in the tomato paste and season with salt and pepper. Bring to the boil and cook for 5 minutes. Slightly cool the mixture and process briefly in a food processor until smooth. Return to pan and add all chopped herbs. Re-season to taste (if necessary). While sauce is cooking, add fettucine to a large pan of rapidly boiling water. Cook until "al dente". Drain and rinse under running tap water. Pour over pan of sauce stirring gently to combine well. Taste for salt, heat through and serve with grated parmesan (optional).

Send a letter to the Editor Recommend this page

Egypt | Region | International | Economy | IT | Opinion | Letters | Culture Features | Living | Heritage | Sports | Profile | People | Time Out | Chronicles | Cartoons | Crossword

ARCHIVES Letter from the Editor Editorial Board Subscription Advertise!

WEEKLY ONLINE: www.ahram.org.eg/weekly Updated every Saturday at 11.00 GMT, 2pm local time weeklyweb@ahram.org.eg

Al-Ahram Organisation