1. This is a very simple recipe but in order to recreate the dish that I am eating please try and stick to the ingredients, as the taste will change quite a lot if you don't. 2. Some of the above measurements are approximate and for the cheese and pasta you should add what you like. 3. Boil the pasta for around 10 minutes. I usually add some olive oil and salt to the water before boiling. On my packet it says 7 minutes but I always find cooking it for longer is better as this particular pasta is thicker than most other kinds of pasta. Fettuccine holds its texture very well, and is very easy to cook as it almost never goes soft and mushy. 4. Drain the pasta, and add the cherry tomatoes to the pasta in the pot on a low heat. I usually prick them to let the juice mix with the pasta. 5. Add the pesto sauce and the sun dried tomato paste. Stir for a few minutes. 6. Put the pasta on a plate. Liberally grate some fresh parmesan cheese over the pasta. I usually grate, stir in, and then grate again to get the cheese through all the pasta. 7. Enjoy this simple but completely delicious dish. Please add comments for additional ingredients or suggestions. Sometimes pasta is great when you concentrate on a few simple ingredients, and I think this is one such dish! 8. PS Fettuccine is the only pasta for this dish for me. Parmesan also the only cheese. ---------------------------------------------------------------------------
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