Linguine Pasta in Roasted Red Pepper Sauce

When you are looking for a fuss-free, stress-free dinner recipe that will put your appetite at ease after a long and tiring day at work, more often than not, a simple Pasta creation comes to your rescue. The versatility of Pasta makes it easy to create interesting variations, both in texture, taste and presentation, without enrolling in any culinary schools! Like this bowl of linguine tossed in roasted red pepper sauce, drenched in olive oil, parsley, and topped with cherry tomatoes and Parmesan cheese. Serve it with some french bread or salad and you can sit back, enjoy the food and relax in some engaging conversation with your family, just how Dinner is meant to be!

Ingredients
Photo & recipe courtesy of Fine Cooking

1 medium clove garlic
12-oz. jar roasted red peppers, drained and cut into 1/4-inch pieces (about 1 cup)
1 cup small grape or cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
4-1/2 Tbs. extra-virgin olive oil
1 Tbs. black olives, rinsed and chopped
1/2 tsp. crushed red pepper flakes
1/2 cup coarse fresh breadcrumbs, preferably whole wheat
12 oz. dried linguine or spaghetti
1/2 cup freshly grated Parmesan cheese + more for serving

Method
Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the olives, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten the pasta dish. Add the cheese, toss well, and season to taste with salt.

Finally, add the breadcrumbs and additional cheese, if you like. Serve the Linguine with some Homemade Garlic Bread for a lovely and filling meal.


When you have more time on hand, you can add some chopped and pre-cooked vegetables to the sauce, like carrots, peas, chickpeas, maybe some broccoli and/or avocado. Non-vegetarians can take it one step higher by adding chicken or sauteed shrimp, if you like. Be creative and add ingredients that will enhance the flavor as well as the nutrition aspect of the recipe!

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Easy Pasta with Arugula & Walnut Pesto

There's something about Pasta that makes it a favorite weeknight dinner - Yes, the ease to prepare it, and the vast variety of sauces that one can conjure to make any Pasta recipe a different-than-last-time one. Not to mention that its a hit with kids and parents alike! But what I like about it is the fact that I can easily sneak in some healthy ingredients into the sauce or the recipe, without getting strange looks from those at the table! Like this one, which uses Arugula & Walnut Pesto to bring together the flavors of cooked Fettuccine. Walnuts have healthy omega-3 oils, while Arugula is a powerhouse of vitamins and antioxidants; plus, its distinct spicy tangy zesty flavor complements well with the nuts and with garlic, making it a delicious Pesto recipe. Some people shy away from these dark leafy greens, but give this recipe a try, and you may find yourself to start liking Arugula, after all! [Recipe & photo courtesy of Fine cooking magazine]

Research suggests that the nutrients found in dark green vegetables may prevent certain types of cancers and promote heart health. It is recommended that teenage girls eat 3 cups of dark green vegetables per week, or about 1/2 a cup every day. Arugula is one such member of this leaf family which is often ignored in day-to-day cooking. Arugula has a peppery taste and is rich in vitamins A, C, and calcium. Arugula can be eaten raw in salads or added to stir-fry, soups, and pasta sauces.

Ingredients
4 oz (3 cups) arugula, washed and dried
1/2 cup freshly grated Parmesan Cheese
1/2 cup walnuts, toasted
2 Tbs fresh lemon juice
1 clove garlic, smashed and peeled
Kosher salt
1/2 cup extra-virgin olive oil
1/4 cup walnut oil
1 lb dried fettuccine or sphagetti

Method
Bring a large pot of well-salted water to a boil over high heat. Cook the fettuccine or sphagetti in the boiling water until it�s al dente, about 10 minutes. Drain in a colander and sprinkle 1 tbsp olive oil to prevent the noodles from sticking to each other.

Meanwhile, put the arugula, parmesan cheese, walnuts, lemon juice, garlic, and 1 tsp. salt into a food processor, and process until the mixture is finely ground, 30 to 60 seconds. In a measuring cup, combine the olive oil and walnut oil. With the food processor running, drizzle the oil through the feed tube, and process the mixture until mostly smooth, just like regular Pesto.

When ready to serve, toss the Fettuccine with enough of the Arugula-Walnut Pesto to generously coat the pasta. Serve sprinkled with extra Parmesan cheese, if desired. We enjoyed this with some store-bought Garlic bread for a wonderful weeknight dinner. I'm sure you'll love it too!

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Chocolate Raspberry Pudding

Though its the season for Cranberries, I would urge you to make this beautiful change and go for some raspberries instead! Combine them with the gooey goodness of dark and white chocolate, topped with whipped cream and some slivered almonds, and you have the perfect dessert ready for Thanksgiving, or for a romantic dinner for two! Creamy Chocolate Raspberry Pudding - the name says it all - rich and creamy, warm and luscious, with a taste of decadence in every spoon, this is my favorite Pudding recipe. its quick and easy, can be served by itself, or with some ice cream, and looks beautiful if served in stemmed dessert glasses!

Sending these off to Sourashtra's Kitchen for her latest collection of desserts and pastries, co-hosted by Sudeshna.

Ingredients
1/2 cup sugar
1/2 tsp salt )
4 tbsp unsweetened cocoa
1 1/2 tbsp cornstarch
2 tbsp warm whole milk
1 cup heavy cream
1 oz semisweet chocolate, grated
1 oz white chocolate, grated
Splash of Chambord (raspberry liqueur)- optional
1/2 tbsp vanilla extract

Method
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

I love it warm, so I serve it immediately, topped with fresh homemade raspberry puree, and some whipped cream.

But to make an elegant dessert, pour the pudding into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.

Top with raspberry puree, whipped cream, and sprinkle some slivered almonds on the top and serve immediately.

Pasta with Cilantro Pesto Sauce

Weeknight pasta dinners can get a tad boring if you use the same sauce recipes. So to stir things up a little, I decided to experiment with some flavors, which brought up the idea of using cilantro as a base for my pesto-cream sauce instead of basil. Garlic and Cilantro make a great flavor combination, and though I was a little hesitant in how they would blend with the creamy white sauce, I am happy I tried this unique combination, because it sure turned out great! Touched with a hint of oregano, basil flakes, mixed italian herbs and parmesan cheese, this Pasta with creamy Cilantro Pesto Sauce is indeed a must try!

Ingredients
1 regular-sized package pasta noodles
2 tbsp onions - sliced finely (optional)
2 tbsp bell peppers - sliced finely (optional)
2 tbsp olive oil

Cilantro Cream Sauce
1/4 cup packed cilantro - chopped
1/2 green chilli - chopped
2 garlic cloves - minced
2 tbsp butter
4 tbsp parmesan cheese
2 tsp basil flakes (or fresh basil recommended)
1/2 tsp oregano
1/4 cup whipping cream (or heavy milk)
2 tbsp refined flour (maida)
salt & pepper - to taste
1 tsp olive oil

Method
Boil the pasta as directed on the package. Once cooked, drain the water in a colander, set the pasta under cold running water, then add 1 tbsp oil to them to prevent them from sticking to each other.

Making the Sauce
Take the chopped cilantro, green chillies, garlic cloves and salt/pepper and blend them to make a smooth paste(pesto). Add 1 tsp oil to make it smooth, but do NOT add water.

In a deep pan, melt the butter, then add the refined flour to this and roast for 30-40 sec on a low flame. As soon as the flour starts clumping, add the cream or milk, and stir well to form a smooth paste. Cook on low-to-medium flame; add the parmesan cheese, basil and oregano flakes, and keep stirring continuously till the sauce becomes thick and creamy.

Slowly add the cilantro pesto paste to the sauce mixture. Lower the flame, then stir the sauce till everything becomes mixed and smooth. You can add 2 tbsp more milk if you want a thinner consistency. Check for taste and add more seasoning if needed. Let it boil for 2 more mins, then switch off the flame and set it aside.

Take a wok, add 1 tbsp olive oil, and lightly saute the sliced onions and bell-peppers till they become slightly soft. Now add the boiled noodles to this and mix.

Before serving, add a spoonful of the creamy cilantro sauce over the noodles. Garnish with some freshly chopped basil or herbs if you like, and enjoy with a serving of my classic homemade Caprese-style Garlic Bread!

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Spinach Pasta with Roasted Garlic & Sun-dried Tomato Sauce

There's nothing like a plate of spinach pasta served as dinner on a weeknight, especially when its smelling of garlic and looks as pretty as this one! Improvising on my previous recipe, I made these again last night, albeit with a few delicious changes. Cherry Tomatoes, of course were the star ingredients, but I went ahead and added a paste of roasted garlic, pine-nuts and some sun-dried tomatoes to the sauce, which gave it a wonderful flavor! This time, I also went for lightly roasted tomatoes instead of plain ones, which makes such a huge difference. So here's the edited and improved version of Spinach Fettuccine with Roasted Garlic and Tomato Sauce, that is simple and tasty to serve as weeknight dinner!

Ingredients
1 tbsp extra virgin olive oil
1/2 medium onion - finely chopped
2 large garlic cloves - minced
1 tspn fresh lemon juice
freshly ground pepper - to taste
salt - to taste
2 tbsp white wine (optional)
1 cup cherry tomatoes
1 tsp thyme leaves
1/2 cup parmesan cheese - freshly grated
1/2 pound fresh spinach fettuccine

Ground Paste (optional)
3 cloves of roasted garlic
2 tbsp sun-dried tomatoes
1 tsp pine nuts
1 tbsp olive oil
Roast the garlic cloves and pine-nuts separately, then grind it all together with olive oil to make a fine paste.

Method
Cook the spinach fettucini in boiling water with 1 tbsp olive oil until tender. make the Ground paste and keep it aside.

Gently grease the tomatoes with olive oil and line them in a baking tray. Now roast at 250 deg F for about 7-8 mins, until lightly smoked and skin appears a little roasted.

Saute the onion in oil until tender and glossy. Add the minced garlic, lemon juice, salt, and pepper and wine. Let it simmer for 5 more minutes. Now add the roasted garlic and sun-dried tomato paste to this and mix well.

Add the roasted cherry tomatoes to this mixture. Lower the flame and cover with a lid. Let the tomatoes soak in the wine and garlic, but do not let them become mushy and overcooked. Season with thyme and sprinkle more roasted pine nuts on the top if you like.

Spread the cooked pasta on a plate. Top it with a generous helping of the sauce. Season with some more salt and pepper if needed; then top with some freshly grated Parmesan cheese!

This pasta recipe is my current favorite, as it has half the calories of a Fettucini Alfredo, and is very easy to make. Smelling of fresh roasted garlic, its hard to resist a plate of this Spinach Fettucini, don't you think!

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Cheese Ravioli with Tomato Basil & Cream Sauce

Ravioli, by far, is my preferred pasta choice over any others, and I tend to be partial towards places which serve a good plate of Cheese Ravioli cooked in Creamy Tomato sauce. I don't like the plain marinara sauce with my Ravioli, and white sauce gets too heavy, so whenever we make Stuffed Ravioli at home, I go for a Tomato Basil and Cream sauce, which is a best of both the worlds! Filled with the goodness of tomatoes, spiced with basil and herbs, and with just a hint of cream to give it the smooth texture, this sauce is a perfect accompaniment to any stuffed ravioli, be it mushroom, spinach or cheese! Just sprinkle some Parmesan on the top and you are good to go. Try this Cheese Ravioli with homemade Tomato Basil Cream sauce and you'll never miss the restaurant recipe again!

Ingredients
1 packet of spinach raviolis
Parmesan cheese - for garnish
slivered almonds - for garnish

Ravioli Sauce
3 large fresh tomatoes
1/2 small onion - chopped
3 garlic cloves - minced
2 tbsp butter
4 tbsp parmesan cheese
2 tsp basil flakes
1/2 tsp oregano
1/4 cup whipping cream
salt & pepper - to taste

Method
Boil the tomatoes for 4-5 mins or until tender; Chop the onions and saute them in some oil till they look pinkish and glazed. Add the minced garlic and saute for another 1 minute.

Now blend the tomatoes, onions and garlic mixture to form a smooth paste.

Add some butter to a non-stick pan, then add the tomato-onion-garlic sauce and let it boil on medium-flame. Add the basil and oregano, salt and pepper, and let it simmer.

Whisk the whipping cream and the Parmesan cheese in a separate bowl to form a thick mixture. Reduce the flame to low, and add this mixture to the tomato sauce.

Meanwhile, cook the cheese ravioli in boiling water as instructed on the packet.

To Serve
Layer the cooked ravioli in a dish, then top it with a generous coating of the sauce. Garnish with some more Parmesan cheese, slivered almonds and basil flakes. Serve your delicious restaurant-style Cheese Ravioli with Tomato Basil & Cream Sauce and flatter your friends and family! Off this goes to DK's AWED-Italian Food event, and also to Harini's Food in Color featuring Red this month!

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Almond Pesto Fettucini Pasta

We love Italian food, but when it comes to pasta, its hard to break away from the tried and tested tomato-basil sauce or creamy alfredo sauce. But recently, I've been experimenting with different types of Pesto, and what better way to use up all that sauce other tha blending it with pasta to make this delicious Almond Pesto Fettucini!! Some time back, I made the walnut-cilantro pesto, and this time around, I chose the Almond and Parsely along with Basil to make my pesto sauce. Unlike pine nuts, almonds impart a smoother texture and a unique taste, especially when you use blanched almonds. Adding parsely adds an ever-so-mild kick to the pesto, which works great if you want to use this as a pasta sauce! I used regular Fettucine, but you could go for the spinach or whole-wheat one too. This Almond Pesto Fettucini is a welcome alternative to usual pasta recipes, and the Pesto can also be used as a light dressing for a pasta salad.

Ingredients
9 oz fettucini pasta
1/3 cup whole blanched almonds
1 and 1/2 cup fresh basil
1 cup fresh parsely
4 tbsp lemon juice
** adjust to taste, you may need more if using as pasta sauce
3 large garlic cloves
1/2-1 tsp salt
5 tbsp + 2 tbsp extra-virgin olive oil (divided)
1/4 cup grated Parmesan cheese

Method

Almond Pesto
Pulse the almonds in a food processor until finely ground. Add lemon juice, garlic, basil, parsely, salt and parmesan cheese; process until finely chopped.

With the food processor running, gradually add olive oil and process until smooth. Keep scraping the sides while you pulse, and add olive oil a little at a time to make a smooth pesto. Set aside for later use, or store it in an air-tight box and refrigerate.

Pesto Fettucini
Bring a large pot of water to a boil. Add pasta; cook according to package instructions until done. I generally add 1 tsp oil and a pinch of salt while the pasta is cooking so they don't stick to each other and get cooked faster.

Once done, drain the fettucini, then wash under cold running water and add 2 tsp olive oil. This will prevent the noodles from sticking or clumping and also help them get properly flavored when pesto is added.

When ready to serve, add the pesto to the fettucini, season with some more salt and ground black pepper if desired and mix well.

Transfer the Almond Pesto Fettucini to serving bowls and garnish with fresh basil leaves. Off this goes to Archana's Kitchen for the One-Dish Meal roundup!

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Baked Rigatoni Pasta with Homemade Garlic and Basil Marinara Sauce

Pasta is such a staple dinner item in so many homes, it can get kind of challenging to make it interesting! But of course, thanks to hundreds of different types of pasta varieties, and also the packaged sauces that supermarkets horde for you, there are plenty of options to choose from, especially when different people in the same house have different tastes. Like I love penne and rigatoni, but my dear husband settles for nothing but linguine or fettucine. So if I have to feed him something else, I have to package it in a clever and tasty way so he can crib a little but still enjoy his food:) I generally like the sun-dried tomato alfredo sauce for my pasta, but this time I tried making the traditional Italian Marinara sauce at home, just to see if I could compete with Raagu and Bertoli!! It is so simple to make this sauce at home, and you'd save so much money, not to mention the flavor that a fresh Homemade Garlic and Basil Marinara sauce can add to your pasta! I tried the Baked Rigatoni with my homemade sauce; Sprinkled with fresh parmesan and mozzarella cheese, and flavored with fresh herbs and garlic, you just cannot resist this dinner dish!

Ingredients

For the Marinara Sauce
2 cans tomato puree
1 can diced roma tomatoes
2 tbsp olive oil
3-4 large cloves of garlic - minced
2 tbsp dried basil leaves
2 tsp dried oregano leaves
1/2 small onion - finely chopped
2 tsp salt
1 tsp sugar
lemon juice - add to taste if necessary
water - add to adjust consistency

Pasta Ingredients
10 oz Rigatoni pasta
1/2 capsicum - finely diced
1 cup mozarella cheese
1/2 cup parmesan cheese
2 tsp dried thyme leaves

Method

Pasta Sauce
Place the olive oil in a small frying pan and warm to medium heat. Add the garlic and onions, and cook until onions are slightly tender.

Now add the tomato puree and the diced tomatoes, add 1/2 cup water and allow to cook. for 5 minutes so the tomato pieces get almost mashed and tender. Then add the dried basil and oregano leaves, salt, sugar and more water if needed, then cover and let it simmer on medium-flame till all flavors are mixed well.

Once cooked, remove from flame and allow to cool a little. If you like a smoother texture, you can blend this mixture after it has cooled down to form a puree. I like a chunky texture, so I left it as it is.

Baked Rigatoni
Take the Rigatoni and cook it according to package instructions.

Take 1 tbsp olive oil and heat it. Add the chopped capsicum to it and cook until slightly tender.

Preheat oven to 375�F. Grease a square or rectangular glass baking dish or spray with non-stick cooking spray. Layer the cooked pasta in the dish, top it with the sauted capsicum, then gently pour the marinara sauce over it. Add the parmesan and mozzarella cheese to it. Sprinkle some more dried basil and thyme leaves on the top if you like.

now bake at 375 degrees for about 20-25 minutes, until the pasta and sauce is cooked well and the cheese begins to melt. Change the setting to Broil and cook for another 2 mins, just so the cheese on the top gets a little golden in color.

Remove from oven and allow to cool a little. Serve the hot Baked Rigatoni Pasta with a side salad or garlic bread for a delicious Italian Meal! This goes to Mathy's JFI-Garlic event!!

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Vegetarian Lasagna with Noodles and Pesto

One of my first exposures to cheese and tomatoes, besides in a sandwich, was the Vegetarian Lasagna, a scrumptous, rich dish with a thick gravy and cheese flavored heavily with Italian herbs and layered with veggies and noodles. This was such a lovely way to enjoy the noodles that I instantly became a fan. So this thanksgiving, I thought I'd share with you this vegetarian main course that you and your guests would absolutely enjoy! Plus, it's so easy to tweak the basic recipe to add your choice of vegetables or meat and turn this into one of your favorites! Spiced with oregano, basil, thyme and parsely, this dish is a classic combination of noodles and veggies accentuated by the tomato sauce and cheese, and the mushrooms with Pesto take it to another level! Surely fit for a festive occasion, this Vegetarian Lasagna will definitely bring an appealing taste to your palette!

Ingredients
4 long lasagna noodles
Nonstick cooking spray
1/2 cup chopped onion
1 tspn dried oregano
1 tspn dried basil
1 tspn dried parsley
1 tspn dried thyme leaves
4 cloves garlic - minced
2 cans low-sodium tomato sauce
2 portobello mushrooms - sliced 1/4-inch thick
2 cups spinach - blanched leaves
15-20 circular eggplant slices (optional)
1/2 cup low-fat ricotta cheese
1 cup reduced-fat shredded mozzarella cheese
1/2 cup Pesto Sauce (ingredients and recipe described below)

Method

Pesto Sauce: Take 2 cups of fresh basil leaves. Add them to a mixer, add some salt, black pepper powder, fresh garlic cloves(3-4 buds) and a tiny splash of lemon juice(optional). Also add 1 cup fresh parmesan cheese. Now keep adding a tbsp of pure olive oil slowly while blending the mixture. When its half crushed, add some pine nuts to it, and blend again to form a thick yet spreadable pesto paste. keep adding EVOO as required.

Lasagna
Preheat oven to 350 degrees. Cook noodles according to package directions, then drain and keep aside.

Heat 2 tbsp olive oil in a non-stick saucepan over medium heat. Add chopped onion and saute until soft and translucent, about 5 minutes. Add 4 cloves crushed garlic and saute until fragrant. Add dried oregano, basil, and parsley and stir. Add the tomato puree and salt and simmer until thickened, about 15 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup olive oil, 1 teaspoon minced garlic, and dried thyme. Place eggplant slices and the mushrooms on a sheet pan and brush with olive oil mixture. Bake until soft, about 5-8 minutes.

Line the bottom of a casserole dish with 2 cooked noodle sheets. Then arrange baked eggplant and mushroom slices. Add the blanched spinach leaves. Add a thick layer of the Pesto Sauce. Top with half of the tomato sauce and then spread the ricotta cheese over. Sprinkle with half of the mozzarella. Repeat the same layering again in that order and sprinkle all the remaining cheese on the top. Bake until the cheese is melted and brown, about 30-35 minutes. Let stand for 5 minutes before cutting into chunks and serving.

This Lasagna serves as a delicious main course for your parties and needs little preparation. Hope this recipe serves to delight many of you who are planning a Vegetarian Thanksgiving this season. For an appetizer soup, try the Roasted Pumpkin and Onion Bisque, and end your meal with the delicious Traditional Pecan Pie

Fettuccini Alfredo with Basil and Rosemary

Pasta is similar to noodles, except that it is now available in a variety of shapes, sizes and flavors. Italian by origin, pasta is something that is loved and cherished in every household in US. It also generally involves a quick and easy preparation, coming to your rescue when you need a healthy and filling meal in as little time as possible. Supermarket aisles are full of different kinds of pasta like Penne, bow-tie, spagetti, fettuccini, fusili, tortiglioni, tripoline, pruntalette and more! Its interesting to know the names and the shapes:) and now, considering the health awareness among people, they also sell whole wheat pasta! Fettuccini is my favourite, and I've always loved the smell of basil and rosemary. One another ingredient that I cannot have my pasta witout, is pine nuts! They look like tiny watermelon seeds, and taste great when roasted. So here's my recipe for Fettuccini in Alfredo Sauce with Basil, Rosemary, Pine nuts and sun-dried tomatoes!

Ingredients
1/2 packet of whole wheat pasta - fettuccini
4 tbsp alfredo sauce (I use Classico's) - to make your own sauce, check recipe below
4 tbsp marinara sauce
3 tbsp sun dried tomatoes (optional)
3 garlic cloves - chopped finely
1/2 cup capsicum - chopped finely
1/2 cup onions - chopped finely
4 tbsp olive oil
salt and black pepper - to taste
2 tsp red chilli powder (optional)
a fistful of pine nuts (optional)
2 tsp basil herbs
1 tsp rosemary herbs (optional)

For Alfredo Sauce
1/2 cup butter
2 garlic cloves - minced
2 cups heavy cream or whole milk
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Method
For the Alfredo Sauce, Melt butter in medium saucepan over medium to low heat. Add the garlic, cream/milk, white pepper and bring mixture to a simmer. Keep stirring continuously so it does not stick at the bottom. Add the parmesan cheese and simmer sauce for 8-10 minutes or until it has thickened and is smooth. When sauce has thickened add the mozzarella cheese and stir until smooth. Remember to keep stirring constantly.

Take a large pan and fill it with water. Add the pasta to it, and 1 tbsp oil and cook partially covered until the pasta is soft and done.

In a saucepan, add the olive oil and saute the garlic, onions and capsicums for about 2 mins. Then fry the pine nuts for a few seconds, and add the alfredo and marinara sauces.

Add salt, pepper, red chilli powder and sun-dried tomatoes and mix everything together.

Take out the pasta in a serving bowl, pour the sauce over it and toss the noodles so they are coated in the sauce evenly. Sprinkle the basil and rosemary herbs and toss lightly. Serve the garlic Fettucine Alfredo with salad or Garlic Bread! Who needs Olive Garden or Pasta Pomedoro anymore!! As this is something I am always comfortable making, this pasta bowl is on its way to the Tried-Tested-and-True Recipe Roundup!

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