Fresh Fettuccini with Garlic and Caper Tomato Sauce
Fresh Fettuccini with Garlic and Caper Tomato Sauce
Submitted by Corporate Chef Andy Stewart
Potatoes, Pastas and Grains
Ingredients
- 3/4 cup Semolina flour
- 1/4 cup all-purpose flour
- pinch salt
- 1 tablespoon Fustini’s Robust SELECT olive oil
- 1 egg
- 2-4 tablespoons cold water
- 4 tablespoons Fustini’s Robust SELECT olive oil
- 3-5 garlic cloves, minced
- 1/4 cup capers, chopped
- 1/2 cup white wine
- 2 fresh tomatoes, peeled and chopped
Directions
- Place semolina, flour and salt into bowl and whisk to combine. Add oil, egg, and 2 tablespoons water and mix with fork to break up egg and wet dry ingredients. Add just enough water to form into a ball. Knead ball a few minutes then let rest 10 minutes. Roll out in pasta machine to approximately 1/8-inch-thick and cut into fettuccine. Cook pasta in rolling salted boiling water for a few minutes. Drain well and toss with sauce.
- Place Fustini&rsquo,s Robust Single Varietal EVOO in large skillet over moderate heat and add garlic. Cook garlic 1 minute making sure not to burn. Add capers and continue cooking another minute. Add wine and cook until the alcohol smell is gone - 5 minutes. Add tomatoes and cook until they break down - 20 minutes. Toss with cooked pasta and serve immediately with some finely grated Parmesan cheese.
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