FETTUCCINE WITH HEIRLOOM TOMATOES, CAPERS, OLIVES AND ARUGULA
Steps:
- In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm. In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm.
- In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper.
- To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan.
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Dalton Plug
p73@gmail.comThis recipe is a great way to get your kids to eat their vegetables. My kids loved the tomatoes and the capers.
Gurash Tamang
gurash34@hotmail.co.ukI love the simplicity of this recipe. The flavors are so fresh and clean.
Manzoor Manzoor
manzoor_manzoor@aol.comThis recipe was easy to follow and turned out great. I'll definitely be making it again.
KingDavid Billy
billy@gmail.comI made this recipe for a party, and it was a huge hit. Everyone loved the combination of flavors.
Gaming祝 Ripon
ripon.g@gmail.comThis recipe is perfect for a summer meal. The tomatoes are so fresh and flavorful, and the capers and olives add a nice briny touch.
Gulam Mustfa
gulam_mustfa11@yahoo.comI'm not a big fan of arugula, so I substituted baby spinach instead. It was still delicious!
Tazmia Nero
nero@hotmail.comThis recipe is a great way to use up leftover tomatoes. I used a mix of cherry tomatoes, grape tomatoes, and Roma tomatoes, and it turned out great.
Safoora Ali
s@yahoo.comI found this recipe to be a bit bland. I added some extra garlic and red pepper flakes, and it was much better.
Erons Odigie
o@yahoo.comThis recipe was a bit too salty for my taste. I think I would use less capers and olives next time.
Itx ali Raza
i@yahoo.comI wasn't sure about this recipe at first, but I'm so glad I tried it. The flavors were so unexpected and delicious. I'll definitely be making this again.
Shelby Threadgill
threadgill_s67@yahoo.comThis recipe is a keeper! The tomatoes were perfectly roasted, and the combination of flavors was amazing. I will definitely be making this again and again.
Ronald Troy
r.t@yahoo.comI love this recipe! It's so simple, yet so flavorful. I always get rave reviews when I make it for friends and family.
Husnain Rashid
h_r49@yahoo.comThis was a delicious and easy weeknight meal. I used cherry tomatoes instead of heirloom tomatoes, and it turned out great. I also added a little bit of red pepper flakes for some extra spice.
RH Ranumiah
r.r46@yahoo.comI've made this recipe a few times now, and it's always a crowd-pleaser. The capers and olives add a nice salty tang, and the arugula gives it a fresh, peppery bite.
BrandoN and Ryan
brandona@gmail.comThis recipe was a hit with my family! The combination of flavors was perfect, and the tomatoes were so fresh and juicy. I will definitely be making this again.