This is an absolutely rich and decadent pasta recipe, using ingredients that you may already have in your pantry. The excessive garlic adds a punch of flavor and the breadcrumbs make the pasta thick and filling. Perfect for an effortless weeknight dinner!
Preparation time 20 min
Cooking time 20 min
1 tsp vinegar
2-3 garlic pods or ginger-garlic paste
2 medium-sized onions
3-4 ripe tomatoes
Tomato purée, 150g
10-12 green olives
2 tsp basil
2-3 tsp freshly-ground black pepper
Red chilli flakes
A few sprigs of coriander or parsley
1 green bell pepper
Mozarella cheese cubes
Large mixing bowl
1 Prepare the tomato sauce using the Smoothest Sauce Ever recipe. This recipe calls for a large amount of garlic, so add the sliced garlic to cold olive oil and heat together, slowly. This helps infuse the garlic flavor deep into the oil. Follow the rest of the sauce recipe as per directions.
2 While the tomatoes are cooking, chop up the coriander or parsley, slice the olives, and mix in a small bowl. Cover with a sprinkling of olive oil. Slice the bell pepper and set aside. Grate the cheese and set aside.
3 Tear up a couple of slices of bread and run it through a food processor for less than a minute. This will give you bread crumbs that are not too coarse, and not too powdery. Heat a small pan and lightly toast the bread crumbs.
4 In the same pan, lightly sprinkled with olive oil, fry the red chilli flakes, and remove onto butter paper. Then sauté the bell peppers with just a pinch of salt. Drain excess oil using butter paper.
5 With most ingredients now ready, boil water in a large pot with a generous amount of salt and a drop of olive oil. As soon as the water begins to bubble, add the fettuccine.
6 The tomato sauce must be half-ready by this time. Remove the pressure cooker from heat and let it depressurize. After opening the lid, put the cooker back on the stove and continue to cook on medium-high flame. At this point, add the tomato purée, red chilli flakes, basil and freshly-ground black pepper. Add a dash of vinegar. Do not add salt, as it retards the process of softening of the tomatoes.
7 Keep cooking until the sauce begins to bubble. Mix in the cheese, reserving about a tablespoon, and stir continuously till the sauce is thick and the cheese has melted. Taste the sauce and add salt as needed. Add the bell peppers and mix well.
8 The pasta should have been cooked by this time. Fettuccine must be loose and not entangled. Drain the pasta into a colander, reserving about half a cup of the pasta water. In case the pasta is ready before time, sprinkle it with olive oil and mix well. This prevents the pasta from becoming sticky while you’re cooking the sauce.
9 Once the pasta is drained, pour it back into the same pot and add the tomato sauce over it, off the stove. Mix well, and add the coriander-olive mix. Make sure the entire pasta is covered with sauce.
10 Garnish with the cheese reserved earlier. Mix in bread crumbs and toss so that the crumbs cover the fettuccine. Adding a sprig of parsley or coriander also makes the fettuccine look as delicious as it tastes!