Best 4 Fettuccini Tomato Rustica Ii Recipes
Indulge in a culinary journey with our enticing Fettuccine Tomato Rustica II, a symphony of flavors that will tantalize your taste buds. This delectable dish features homemade fettuccine pasta tossed in a rustic tomato sauce, bursting with the freshness of vine-ripened tomatoes, aromatic basil, and a hint of garlic. The sauce is enriched with the savory flavors of pancetta, adding a touch of smokiness and depth. As you twirl each forkful of pasta, you'll be greeted by a delightful symphony of textures, from the tender fettuccine to the succulent pancetta and the juicy tomatoes. This recipe is a true testament to the beauty of simplicity, showcasing the essence of Italian cuisine. Additionally, you'll find variations of this classic dish, including a vegetarian version that swaps pancetta for roasted vegetables, and a spicy rendition that incorporates chili flakes for an extra kick. Whichever recipe you choose, you're sure to embark on a culinary adventure that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Cook and drain fettuccine as directed on package. Return to saucepan.
- Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
- Top fettuccine with tomato, basil and remaining Parmesan cheese.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
FETTUCCINI TOMATO RUSTICA II
A great Italian dish; easy to make, pleasing all the pasta lovers in my family. Serve with a Caesar salad, garlic bread and a nice red wine.
Provided by Marc
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken until no longer pink, and juices run clear. Set aside to cool, then slice into bite-size pieces. In a medium bowl, combine remaining olive oil, pesto, basil, garlic, sun-dried tomatoes, feta and ricotta. Mix until smooth.
- In the large skillet, toss fettuccini with sauce and chicken. Cook on low heat 5 minutes, or until heated through.
Nutrition Facts : Calories 1010.3 calories, Carbohydrate 57.3 g, Cholesterol 66 mg, Fat 76 g, Fiber 5.6 g, Protein 30.8 g, SaturatedFat 15.1 g, Sodium 632.6 mg, Sugar 3.2 g
Tips:
- Use ripe, juicy tomatoes: This is key to getting the best flavor in your sauce. If you can, use fresh tomatoes from your garden or a local farmer's market.
- Don't overcrowd the pan: When cooking the tomatoes, make sure to give them enough space so they can brown properly. If you overcrowd the pan, they will steam instead of brown.
- Add a little sugar: A pinch of sugar can help to balance out the acidity of the tomatoes and make the sauce more flavorful.
- Use a good quality olive oil: Olive oil is an important ingredient in this recipe, so make sure to use a good quality oil that has a fruity flavor.
- Cook the pasta al dente: This means that the pasta should be cooked until it is just tender but still has a little bite to it.
- Garnish with fresh herbs: Fresh herbs such as basil, oregano, or parsley can add a pop of color and flavor to your dish.
Conclusion:
Fettuccine Tomato Rustica II is a delicious and versatile pasta dish that can be enjoyed for lunch or dinner. The combination of fresh tomatoes, herbs, and cheese creates a flavorful sauce that is perfect for tossing with fettuccine noodles. With a few simple tips, you can make this dish at home and impress your friends and family. So next time you're looking for a quick and easy meal, give Fettuccine Tomato Rustica II a try. You won't be disappointed!
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