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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Nanna Adede
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion. I usually make it for my anniversary or birthday.
Lawrence Sabas
[email protected]I'm not a vegetarian, but I love this dish. The combination of flavors is so satisfying, and I always feel good after eating it.
Rachel Siers
[email protected]This dish is a great way to use up leftover pasta. I usually have some leftover spaghetti or penne on hand, and this is a great way to turn it into a new and delicious meal.
Ibrahim Hassan Bello
[email protected]I've made this dish several times now and it's always a winner. It's a great way to impress guests without spending a lot of time in the kitchen.
Osmany Rivera
[email protected]This is my new favorite pasta dish! It's so easy to make and it's always a hit with my family and friends.
Chidera Eze
[email protected]I made this dish for a potluck and it was a huge success! Everyone raved about the flavors.
ange roa
[email protected]This recipe is a great starting point, but feel free to experiment with different ingredients and flavors.
Sam West
[email protected]I'm not a big fan of arugula, so I substituted baby spinach instead. It was still delicious!
Lottie Long
[email protected]This dish is best served immediately. The arugula wilts quickly, so don't make it ahead of time.
Ankita Yadav
[email protected]I found that the sauce was a bit too oily for my taste. Next time, I'll try using less olive oil.
Lili Ivan
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The end result is a truly special meal.
Dinesh Pradeep
[email protected]I wasn't sure about the combination of tomatoes, capers, and olives, but it really worked! The flavors complemented each other perfectly.
Wendy Clutter
[email protected]This dish is a great way to use up ripe heirloom tomatoes from the garden.
Timothy Alagon
[email protected]I love how this dish is so versatile. I've made it with different types of tomatoes and olives, and it's always delicious.
Md Raju Ahmed Raju
[email protected]This recipe is a keeper! It's easy to make and always turns out delicious.
Christina Armstrong
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
Zubair Hammad
[email protected]This dish was an absolute delight! The combination of flavors was incredible, with the sweetness of the tomatoes, the saltiness of the capers and olives, and the peppery arugula coming together perfectly. The pasta was cooked to perfection, and the s