Fettucine With Heirloom Tomatoes(Fettucine Alla Checca) – a delicious recipe with tomatoes, basil, mozzarella, shallots, egg fettucine, parmigianno reggiano. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
start out by slicing the small heirloom tomatoes into quarters and place in large bowl
2
add salt to taste and add extra virgin olive oil
3
If the mozzarella balls are the size of peas(able to find in whole foods) then place them after drained into the bowl with the tomatoes and let rest for about one hour or more
4
Slice shallots thin and saute in 1/4 cup olive oil until slightly caramelized
5
Slice prosciutto into this strips
6
cook pasta al dente in salted water. Drain pasta well.(you do not want the water mixing with the tomato mixture. After pasta is cooked add to tomato mixture. Toss well. Place in serving plates and top with shallots, prosciutto and parmesan cheese. If you think pasta is too dry ,you can add more extra virgin olive oil
580
kcal
Calories
37
g
Fat
9
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2pts small heirloom tomatoes, 1 bunch basil, 1 pound mozzarella balls, 1/4 pound proscuitto, and more.
Yes, Fettucine With Heirloom Tomatoes(Fettucine Alla Checca) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
