DAIKON FETTUCCINE WITH TOMATO-BASIL SAUCE
By now, you've probably figured out I am very fond of visual puns. Here ribbons of Daikon, the mild oversized white Japanese radish, pose as pasta. They are tossed with a quick tomato sauce spiked with a generous amount of fresh basil. The dish is light and is best served as a first course.
Provided by Masaharu Morimoto
Categories appetizer
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- With a swivel-blade vegetable peeler, remove the outer skin of the daikon. Discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the "fettuccine" in a bowl of cold salted water for 15 to 20 minutes.
- Meanwhile, make the tomato-basil sauce: Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
- In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and saute until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar, and 1 teaspoon salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper, to taste.
- Drain the "noodles" and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the "Daikon Fettuccine". Cook just until heated through, about 1 minute.
- Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.
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Goval Mdluli
[email protected]I love the fresh flavors in this dish.
Sonu mahato
[email protected]This recipe is a great way to use up leftover daikon.
Luis Yamashita
[email protected]I would recommend this recipe to anyone who is looking for a healthy and easy-to-make pasta alternative.
Keira Ames
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
Ali Maroof
[email protected]The sauce was a bit too acidic for my taste. I think it would have been better if it had been made with less tomatoes.
Leah Hililan
[email protected]The daikon fettuccine was a bit too firm for my liking. I think I would have preferred it if it had been cooked for a little longer.
Retag Sabry
[email protected]This dish was a bit too bland for my taste. I think it would have been better with some more spices or herbs.
Sikhumbuzo Nakani
[email protected]I'm not a big fan of daikon, but I thought I'd give this recipe a try. I'm glad I did! The daikon fettuccine was actually really good. The sauce was also very flavorful. I'll definitely be making this again.
Md Zaben
[email protected]This recipe is a keeper! The daikon fettuccine was a great way to use up some extra daikon I had on hand. The sauce was also very flavorful. I served it with some roasted vegetables and it was a hit with my family.
Shandon Scott
[email protected]I've been looking for a healthy alternative to pasta, and this daikon fettuccine definitely fits the bill. It's low in calories and carbs, and it's packed with nutrients. Plus, it's really tasty!
sivis Patu
[email protected]I wasn't sure what to expect from daikon fettuccine, but I was pleasantly surprised. The noodles had a nice texture and the sauce was delicious. I'll definitely be making this again.
Guzel Kilicarslan
[email protected]I love how easy this recipe was to follow. The daikon fettuccine cooked quickly, and the sauce came together in no time. It's a great weeknight meal.
Mkhululi Mabuza
[email protected]This daikon fettuccine dish was a delightful surprise! The daikon noodles were a great substitute for pasta, and the tomato basil sauce was flavorful and fresh. I'll definitely be making this again.