Fettuccine Margherita Recipes

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain. Place in large bowl.
• While pasta cooks, combine basil, garlic, onions, and tomatoes in food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts.
• Stir in tomato mixture, olive oil, salt, pepper. Toss gently to coat pasta. Top with diced mozzarella.

Steps:

• Cook pasta according to package directions.
• Heat oil in a large skillet over medium heat; add garlic, cook and stir 1 minute.
• Add tomatoes, basil, salt and pepper; cook and stir another 3 minutes.
• Add pasta to skillet and toss well.
• Add chicken broth and stir. Toss with Parmesan cheese.

Steps:

• Cook the fettucine according to package directions.
• Drain thoroughly.
• In a large skillet, heat the olive oil and butter over medium-high heat.
• Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
• Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
• Add tomatoes and wine and boil 2 minutes, stirring often.
• Add the cream and salt and boil 1 minute.
• Toss with fettucine and Parmesan and serve immediately.

Steps:

• Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it's not essential for a thin crust.
• Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
• Roll out the dough: if you've let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
• Top and bake: heat the oven to 240C/220C fan/gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Steps:

• In a small saucepan, bring broth to a boil. Remove from the heat; add tomatoes. Let stand for 5-7 minutes. Cut tomatoes into thin slices and return to broth; set aside. , Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onions in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat. Stir in the olives, basil, capers, oregano and reserved tomato mixture; heat through., Drain fettuccine; place in a large serving bowl. Add the cheese and pepper mixture; toss to coat.

Steps:

• 1. Cook the fettucine according to package directions, Drain thoroughly. 2. In a large skillet, heat the olive oil and butter over medium-high heat. 3. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes, Add the garlic and red pepper and cook for 2 minutes, stirring frequently. 4. Add tomatoes and wine and boil 2 minutes, stirring often, Add the cream and salt and boil 1 minute. 5. Toss with fettucine and Parmesan and serve immediately.