Ingredients: ½ package of fettuccine (900g package) ¼ cup olive oil 3 cloves garlic, mashed ½ large can of diced tomatoes 1 handful of parsley ½ cup shredded Italian cheese 1 pinch dry basil 2 pinches of oregano 3 pinches of sugar fresh cracked pepper sea salt
1.) Open can of tomatoes and separate half of the can into a container.
2.) Remove stems from parsley and wash it. Chop finely.
3.) Peel garlic, remove ends and mash garlic completely.
4.) Heat a small saucepan.
5.) Put 2-3 tablespoons of olive oil in the saucepan and heat the oil.
6.) Add mashed garlic and fry until just before it turns brown.
7.) Add canned tomatoes quickly.
8.) Add salt, pepper, sugar, oregano and basil.
9.) Taste it to make sure that it tastes good. If not, add more of whatever it needs.
10.) Let sauce simmer on low heat.
11.) Boil about 4 liters of water in a large pot.
12.) Once water is boiling, add 2-3 tablespoons of olive oil and 4 tablespoons of salt.
13.) Add fettuccine and boil.
14.) Mix right away and make sure they don’t stick to each other, nor to the pan.
15.) Throw one piece of fettuccine on the fridge – it’s ready when it sticks.
16.) Strain fettuccine in a large colander in the sink. Rinse with cold water.
17.) Rinse the pot then heat it to boil all the water away; add remaining oil to pan.
18.) Heat the fettuccine until it’s covered in oil and doesn’t stick; mix in the sauce.
19.) Put the fettuccine in a plate (a little bit at a time).
20.) Sprinkle with cheese and then with parsley. Eat!
Normally I prefer the taste of chopped garlic over mashed garlic, (yes, there is a big difference), but Katelyn was afraid to use the knife so I had her mash it using a mortar and pestle instead. Also, if you have fresh basil on hand, it’s much better than dry basil. What I usually do is toss in a couple whole basil leaves in the tomato "sauce" and simmer, (they’ll turn black with the heat so leave them whole), and then remove them before serving. You can then garnish the top with fresh chopped basil instead of parsley, or even use both.
Yes, it’s a very simple recipe, but also very tasty. I’m very proud of Katelyn – she did a good job and it tasted great. The above is of one of three plates she served. Hopefully she’ll make it at home for her mom one day soon…
And of course, a very special thank you goes out to Vanessa as well for setting the table, washing the parsley and helping us taste the sauce to make sure it was perfect! :-)