Green onion and tomato fettuccine

The recipe for green onion and tomato fettuccine came about on a whim at the last minute.

Green onion and tomato fettuccine, made with a touch of peperoncino. A few anchovy fillets give it a hidden, magical flavor

We went for our morning walk much later than expected, just before lunchtime. On the way home we stopped by our garden to see what, if anything, was left of last summer’s produce. Oddly enough the long red and green onions we had planted not only weathered the winter well, they were thriving. We picked a few and brought them inside. Given the late hour I needed to come up with a pasta dish that was quick and delicious. So here’s what I made.

Long red tropea onions

I sautéed the white part of the onions in olive oil and once they were tender I threw in five large diced cherry tomatoes.

Tomatoes

I then added three anchovy fillets and a peperoncino (hot red pepper), along with a few tablespoons of water. Once the sauce was amalgamated I added the chopped green onion stems, cooked a few more minutes and presto! The sauce was done; all in 10 minutes.

While I was preparing the sauce I put some water on to boil and threw in the fettuccine. When the fettuccine were cooked al dente I tossed them in the sauce and added a small ladleful of pasta cooking water so that the sauce was nice and creamy. The last touch was to toss in 3 tablespoons of freshly grated Parmesan cheese, and serve. From start to finish everything took 20 minutes, and it was delicious.

Green onion and tomato fettuccine

Ingredients:
250 grams fettuccine
2 green onions
4 large cherry tomatoes, diced
3 anchovy fillets
1 tablespoon olive oil
One peperoncino
3 tablespoons Parmesan cheese, grated

Procedure:
Sauté the white part of the onions in olive oil until tender.
Add the diced tomatoes, anchovy fillets and peperoncino and cook for 3 to 5 minutes or until the sauce is amalgamated.
Use a potato masher to mash all the sauce ingredients together as they cook.
Add a ladleful (or less) of pasta cooking water to the sauce, so that it’s nice and creamy.
Stir the parmesan cheese into the sauce.
If needed, add additional pasta cooking water.
Toss in the pasta and serve.

Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.

Green onion and tomato fettuccine, made with a touch of peperoncino. A few anchovy fillets give it a hidden, magical flavor

Green onion and tomato fettuccine

Course: Pasta
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 1255 kcal
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Ingredients

Instructions

  1. Sauté the white part of the onions in olive oil until tender.
  2. Add the diced tomatoes, anchovy fillets and peperoncino and cook for 3 to 5 minutes or until the sauce is amalgamated.
  3. Use a potato masher to mash all the sauce ingredients together as they cook.
  4. Add a ladleful (or less) of pasta cooking water to the sauce, so that it's nice and creamy.
  5. Stir the parmesan cheese into the sauce.
  6. If needed, add additional pasta cooking water.
  7. Toss in the pasta and serve.
Nutrition Facts
Green onion and tomato fettuccine
Amount Per Serving (80 g)
Calories 1255 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 7g 35%
Cholesterol 246mg 82%
Sodium 356mg 15%
Potassium 1433mg 41%
Total Carbohydrates 190g 63%
Dietary Fiber 12g 48%
Sugars 12g
Protein 52g 104%
Vitamin A 51.5%
Vitamin C 56.7%
Calcium 37.2%
Iron 40.1%
* Percent Daily Values are based on a 2000 calorie diet.

Green onion and tomato fettuccine, made with a touch of peperoncino. A few anchovy fillets give it a hidden, magical flavor

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