Fettuccine with Potatoes and Tomatoes

Name: Fettuccine with Potatoes and Tomatoes
Yield: Serves 4
Cuisine: Italy
Ingredients: 1½ pounds little new potatoes yellow Finnish bintji or red creamers; Salt and Freshly ground pepper; 2 cups diced tomatoes, fresh or canned; ½ to ⅔ cup mild olive oil; 1 tablespoon plus 1 teaspoon finely chopped fresh sage; 1 pound fresh fettuccine; ¾ to 1 cup Basic Tomato Sauce; 2 teaspoons finely minced garlic; Grated Parmesan cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

This is a fine example of rustic rooking from the province of Lombardy. Potatoes and pasta are a most satisfying combination, sparked by garlic and sage and bound with a mixture of chopped tomatoes and tomato sauce. In the summer you may want to add a few green beans. Sprinkle with a little Parmesan and you have a meal in a bowl.

Ingredients

1½ pounds little new potatoes yellow Finnish bintji or red creamers
½ to ⅔ cup mild olive oil

Europe
Italy
Main course
Summer
Mediterranean

Method

Procedure

Preheat the oven to 400 degrees. Wash the potatoes and dry in a towel. Place them on a baking sheet or in a shallow baking pan and rub well with a few tablespoons of the olive oil. Sprinkle with salt and pepper and