Chatini with Fettucine Pasta
Food Recipe
Ingredients
500 grams dried egg
fettucine pasta,
6 ripe tomatoes (medium size),
2 green chillies chopped,
1 teaspoon chopped coriander leaves,
1 medium onion finely sliced,
1/2 teaspoon vegetable oil,
salt.
Method
Remove stem eyes from tomatoes. Finely chop with sharp knife.
Finely chop chillies and add to chopped tomatoes.
Add finely sliced onion and finely chopped coriander leaves.
Mix all ingredients together and sprinkle vegetable oil on top.
Just before adding to the fettucine, add salt and thoroughly mix chutney.
In a pot large enough for the fettucine to boil freely, boil sufficient water to cook the pasta over high heat. Add 1 teaspoon of salt. Wait until the water is bubbling freely, then add the fettucine and cook until al dente (just soft but slightly hard or according to instructions on the packet).
Drain the fettucine pasta when cooked. Put the pasta back in the pot, add a splash of virgin olive oil and mix gently.
Serve the fettucine onto individual plates. Add a serve of the chopped tomatoes, chillies, coriander leaves and sliced onions chutney on top of the fettucine. Gently stir in with a fork and enjoy this fusion of Italian and Mauritian cuisines.
Source :
Madeleine's recipe : Fettucine Clancy
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