PASTA: Fettuccine With Creamy Tomato Sauce

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* Exported from MasterCook *

 

Fettuccine With Creamy Tomato Sauce

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 65

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 small yellow onion -- finely minced

1 garlic clove -- pressed

29 ounces canned diced tomatoes

1 teaspoon dried basil

1/2 teaspoon dried marjoram

salt and freshly ground black pepper

1/4 cup soft or silken tofu

1 pound fettuccine

2 tablespoons minced fresh flat-leaf parsley

 

Serves 4

 

Tofu provides added protein along with a creamy texture in this

rich-tasting sauce. A good-quality canned tomato is imperative to the

success of this sauce - imported Italian brands tend to be more flavorful.

 

Heat the oil in a large saucepan over medium heat. Add the onion and cook

until soft, about 5 minutes. Stir in the garlic, tomatoes, basil,

marjoram, and salt and pepper to taste. Bring the sauce to a boil, then

reduce heat to low and simmer for 20 minutes, stirring occasionally, to

blend the flavors and reduce slightly. Place the tofu in a blender or food

processor with the sauce and process until smooth. Return to the saucepan

and adjust the seasonings to taste. Keep the sauce warm over low

heat. Cook the fettuccine in a large pot of salted boiling water, stirring

occasionally, until al dente, about 10 minutes. When the pasta is cooked,

drain it and place in a large serving bowl. Add the sauce and toss to

combine. Sprinkle with the parsley and serve immediately.

 

Other pasta choices: linguine, pappardelle

 

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