I am a huge fan of pasta: it doesn’t matter what type it is, creamy, filled, coated, baked, I’m sold, but I’m also an enormous fan of a meal that can be put together really quickly.
Now don’t get me wrong I’m more than happy to spend all day in the kitchen watching a meal come together over hours – but there are nights when you just want to eat immediately – so this Fettuccine dish is an instant win for me, combining deeply satisfying creamy pasta with an ability to be eating it in just 15 minutes flat.
One Pot Sun Dried Tomato Fettuccine
First cut up the tomatoes in small even pieces, then mince the garlic; that’s all your prep work done – no really I’m serious, you’re done – how good is that?
Set the tomatoes aside, and sauté the garlic over a low to medium heat in a deep chefs pan for a minute or two until its softening, being careful not to let it brown or it’ll be bitter.
Once it’s soft add the chicken broth, tomatoes, milk and pasta to the pan with quite a lot of fresh cracked black pepper – I’ll probably add twenty or so turns of the pepper mill to this as I bring the mixture to a boil. As soon as it’s bubbling reduce the heat and cover stirring every couple of minutes to make sure that the pasta is fully submerged and isn’t sticking.
The brand of fettuccine I buy is usually approaching ready in about 7 minutes, at which point I remove the lid, add the parmesan and stir thoroughly for another minute or two on the heat to allow it to properly thicken, once all that sauce is adhering to the pasta you’re ready – serve and demolish immediately with additional parmesan and a few sprigs of basil to finish.
Serves 2 very hungry people, or 4
- 2 tbsp butter
- 2 cloves garlic
- 2 cups chicken broth
- 1½ cups whole milk
- 8 oz fettuccine
- 12 pieces sun dried tomatoes
- Freshly cracked pepper
- ¼ cup grated Parmesan
Photo Credit: Neil A. Evans © 2019
Photo Location: At Home, Bankside, London, England.