recipe comes from Chef Brian Johnson who lives
in Eden Prairie, Minnesota. He has been in the
food service business for over twenty years, and
is currently working at General Mills for Aramark
as the Catering Chef. He graduated from French
Culinary School in the late 1980's and has since
worked at restaurants, country clubs, hotels and
a health spa.
recipe is a personal favorite of mine. It was
created for a cooking class in Minnesota while
working for the Marsh in Minnetonka. I wanted
to create a pasta that was bold, featuring classic
flavors of Italy, specifically southern Italy.
The resulting recipe is very flavorful and also
very healthy containing no cream or butter".
2 tablespoons extra virgin olive oil
2 tablespoons minced fresh garlic
14 skinned and seeded fresh Roma tomatoes chopped
1 cup canned roasted red bell peppers chopped
1/2 cup pitted and chopped calamata olives
3 cups tomato puree
1/2 cup red wine
3 tablespoons fresh basil
salt and pepper to taste
freshly grated parmesan cheese (garnish)
adjust thickness of sauce with water as desired
water to a boil in a stock pot, add roma tomatoes
and cook for 1 minute.
the tomatoes and place in a bowl of cold ice
water to stop the cooking.
the tomatoes are cooling, cook the fettuccine.
the pasta in boiling water and cook for approximately
7 minutes stirring frequently.
the cooked pasta in a colander and rinse with
cold water to again stop the cooking. Place
the cooled pasta in a bowl and toss with 1 tablespoon
olive oil, reserve.
and seed the roma tomatoes and chop in medium
size pieces (1/2 inch dice).
sauté pan and add the remaining olive oil, salt,
pepper, and garlic. Sauté the garlic to a golden
brown, adding the roma tomatoes, roasted red
bell peppers, olives, tomato puree and red wine
and cook for 20 minutes on a medium low setting.
the fresh basil and season to taste.
the thickness of the sauce with water if needed.
the fettuccine with the pasta sauce and cook
for another 2 minutes or until the pasta is
with freshly grated parmesan cheese.
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