On the (Vegetarian) menu tonight...
Fettuccine with Tomatoes
This recipe is a classic. I'm not claiming sole creative ownership of it; I first tasted it in Italy and could not believe how something so simple could be so delicious and satisfying. Simple food is sometimes best.
I like to serve it with homemade garlic bread (preferably white crusty bread). We only had a brown loaf in the kitchen this evening. So I didn't let it go to waste. I like to crush 2 cloves of garlic and add it to about 2 tbsps of real butter. I toast the bread, then smother it with buttery goodness. I added some corriander too - I would usually use flat leaf parsley but we didn't have any. Corriander tastes equally as good though.
This serves 2 hungry people (savages).
What you'll need:
A little olive oil (doesn't need very much, as tomatoes are bursting with juice)
1/2 can of Chopped Tomatoes
Some fresh Cherry Tomatoes (I used about 16)
3 cloves of Garlic (crushed)
1 Red Onion (chopped)
Splash of red wine and Worcester sauce
To Serve: Grated Parmesan and Fresh Basil
Directions for the sauce:
Heat oil in pan. Pierce cherry tomatoes with fork. Add to oil. Press gently with fork to release juices. To this, add onion and garlic. Allow to cook for 2-3 minutes. Then add 1/2 can of chopped tomatoes. To this, add wine and Worcester sauce. Bring to boil and then simmer for about 20-25 minutes (or until sauce has reduced and thickened). Season with salt and pepper.
Stir through hot fettucine. Add some basil leaves. Serve in a large bowl. Sprinkle with a generous sprinkling of parmesan cheese. EAT.