Posted by: lifewithbs | October 1, 2010

Fettuccine al Telefono

Oy! I can’t believe it’s been over a month and I haven’t been able to post anything here.  There has not been much time lately left over for recipe browsing or cooking.

But, this meal was really delicious and I want to make it again soon. Maybe this weekend.  It’s so simple you don’t really need a recipe, but if you’re like me and need a recipe for absolutely everything, here ya go.

Fettuccine al Telefono
adapted from the Kitchn

1 package fresh fettuccine

2 tablespoons extra-virgin olive oil

3 cloves garlic, thinly sliced

Two 1-pound 12-ounce cans peeled whole San Marzano tomatoes

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 ball fresh mozzarella di bufala, cut into ¼-inch pieces (maybe a half pound? most recipes for this seem to call for a whole pound, but I only had one one package of mozzarella…it’s expensive!)

Put on a large pot of salted water to boil.

Heat the olive oil over medium-high heat in a large skillet. While the oil is heating, slice the garlic.

Add the garlic to the oil, and cook about a minute, until the edges of the garlic slices start to turn brown. Pour the juice from the canned tomatoes into the skillet, and use your hands to break up the tomatoes as you add them to the skillet. Squeeze carefully and make sure you aren’t wearing a white shirt! I ended up with little red tomato spots all over me and the stove. It wasn’t pretty.

Add the salt and pepper to the sauce, and bring to a boil, stirring occasionally and further breaking up the tomato chunks. Once the sauce boils, bring the heat down to medium.

The recipe didn’t really say how long to cook the sauce, and I guess it doesn’t really matter, but I let mine cook for about 15-20  minutes before adding the fettuccine to the boiling water.  Chop up the mozzarella as the sauce cooks, and try not to eat too many of the pieces.

Once the pasta is cooked, turn off the heat under the sauce. Evenly distribute the mozzarella bits in the sauce and stir around as the cheese starts to melt.

Add the fettucine to the sauce, toss it around, and it’s ready to go!

This was just really freaking good. That’s the only way I can think of describing it.  I’m going to have to start keeping cans of tomatoes and fresh mozzarella on hand so we can make this often. The whole process took just about a half hour, which is very reasonable for a weeknight meal.

In other news, Brett and I both just got new running shoes that we’re really excited about.

Yes, they look completely ridiculous, but are actually pretty sweet shoes. They are called Vibrams and their website is here. They give you the feeling of running barefoot, but with protection for your feet. They also work your leg muscles differently and those who run in Vibrams tend to have less joint pain, so I hear. Now that the weather has cooled down enough so that I can actually go outside without feeling like I’m going to be baked alive, I’m looking forward to getting in some outside-running time.

Izzy is also enjoying the *slightly* cooler weather, as it means she can now competely wrap herself in blankets and take a nap.

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Responses

  1. Comfort food, comfortable shoes and a comfy dog… your blog could be Life with C’s today! The dish looks yummy, and if it really is ‘really freaking good’ then I just gotta have some of that!

    I have seen those toe shoes before, but didn’t realize they were designed for anything more than the beach. Hope they help you run better.

    Dad


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