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  • Fettucine with charred tomatoes and rosemary oil

  • Ingredients

  • 450g/1lb. small plum tomatoes halved
    1garlic clove, crushed
    1 tbsp sugar
    salt and fresh ground pepper
    450g 1lb. fettucine pasta
    6tbsp. olive oil
    40g./ 1 fresh rosemary
    freshly nutmeg

  • Method

  • Heat the oven to 200c' /400f' gas mark 6.
    Place the halved tomatoes on a lightly greased baking sheet, rub each with half of the garlic, then sprinkle with sugar and a little salt and pepper
    Bake the tomatoes for 10.15 minutes or until soft and slighily charred. Or, place them under a hot grill to achieve the same results
    Meanwhile cook the fettucine in boiling stilted water until tender but still firm, then drain. Place the olive oil, rosemary and remaining garlic in a liquidiser and blend to a puree.
    Season to taste. Toss the pasta with the rosemary oil and season with salt, pepper and nutmeg. Top with the charred tomatoes and serve at once.