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    March 20, 2018

    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
    2 green onions
    4 large cherry tomatoes, diced
    3
    1 tablespoon
    One peperoncino
    3 tablespoons , 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

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    This simple recipe for green onion and tomato fettuccine can be made in no time at all.
    Course: Pasta
    Cuisine: Italian
    Servings: 3

    Ingredients 
    Metric - U.S. Customary

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

    Instructions

    • 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.

    Nutrition

    Serving: 80g | Calories: 1255kcal | Carbohydrates: 190g | Protein: 52g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 246mg | Sodium: 356mg | Potassium: 1433mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2575IU | Vitamin C: 46.8mg | Calcium: 372mg | Iron: 7.2mg
    Tried this recipe?Let us know how it was!

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

    Full disclosure: I make a small commission for purchases made through links on my blog. Prices are identical to those on the Amazon website, but purchasing through my link helps support my work in bringing you great recipes and culinary information.

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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