World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Italian   -   Fettuccine Alla Perugina   adapted from Vegetarian Pasta by Marlena Spieler

  • 4 Cloves Garlic -- finely chopped
  • 2 Tablespoons Olive Oil
  • 15 Medium Roma Tomato -- finely chopped
  • 3 Tablespoons Tomato Paste
  • 1 Cup Water
  • Salt And Pepper -- to taste
  • 1 Pinch Sugar -- optional
  • 16 Ounces Asparagus -- chopped
  • 12 Ounces Fettucine
  • 15 Leaves Basil -- finely chopped
  • Parmesan Cheese -- to taste
Directions Heat garlic in olive oil, add tomatoes and saute until tomatoes are softened about 5 minutes. Add tomato paste and water. Season with salt, pepper and sugar, then add asparagus. Bring sauce to a boil, then reduce heat and cook until aparagus is just tender. Cook pasta as directed. Toss with sauce and basil. Serve with the cheese.
Serves 4
Time to Make 0:00

Printer version   0 Votes - Yum: 0, Easiness: 0, Speed: 0, Overall: 0 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of