Serves: 4
Total Calories: 446
1 In a large skillet, heat 3 tablespoons of the butter over medium-low heat until melted. Add the onion and cook until golden, about 10 minutes.
2 Stir in the tomato fillets, basil leaves, and a couple of pinches of salt. Cook until the tomatoes are tender, about 5 to 10 minutes.
3 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Add the fettuccine to the skillet along with the remaining 1 tablespoon of butter. Toss well. Add a little of the cooking water if the pasta seems dry. Serve immediately with the cheese.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with Tomato Fillets recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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