The recipe for green onion and tomato fettuccine came about on a whim at the last minute.
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.
I sautéed the white part of the onions in olive oil and once they were tender I threw in five large diced cherry 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
2 green onions
4 large cherry tomatoes, diced
3 tablespoons , grated
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.
- 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
- 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.
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