Fettuccine with tomatoes fennel olives and walnuts recipe And Books
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Fettuccine with tomatoes fennel olives and walnuts recipe and books|
So you would like to know how to make Fettuccine with tomatoes fennel olives and walnuts recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
fettuccine with tomatoes fennel olives and walnuts
400g tin chopped tomatoes
20 Nicoise olives pitted and coarsely chopped
3 tablespoons extra virgin olive oil
salt and pepper
1 medium sized or 2 small fennel bulbsquartered lengthways trimmed and thinly sliced
2 anchovy fillets finely chopped
1 teaspoon fennel seeds ground
3 garlic cloves finely chopped
80z fresh fettuccine
50g walnut pieces toasted and chopped
2 tablespoons chopped flat leaf parsley
grated Parmesan cheese
Set a large pot of water on the cooker to boil.
Combine the tomatoes with the olives 2 tablespoons of the olive oil half a teaspoon of salt and a few pinches of pepper.
Heat the remaining tablespoon of olive oil in a large saute pan and add the fennel slices anchovy ground fennel seeds 1/4 teaspoon salt and a few pinches of pepper.
Fry over medium heat until tender about seven minutes then add the garlic and the tomato
Reduce heat to very low and keep warm.
When the water boils add one teaspoon of salt and the pasta.
Cook until just tender drain in a colander shake off the excess water and toss into a frying pan along with the walnuts and parsley.
Season to taste with salt and pepper.
Serve with freshly grated Parmesan.
This Recipe Serves 2
We truly hope you will like this American recipe, and enjoy your tasty Fettuccine with tomatoes fennel olives and walnuts recepie. Check out these great recipe books and learn how to make Fettuccine with tomatoes fennel olives and walnuts!
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