Fettuccine Alla Primavera

John Hooton

Croydon, United Kingdom

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Fettuccine Alla Primavera

16 Cherry Tomatoes
1 Bunch Spring Onions
Olive Oil
1 Tin Tuna Chunks
1 Pinch Dried Chilli Flakes
Fresh Basil

Springtime Fettuccine is made with spring onions, cherry tomatoes, olive oil, tuna and fresh basil. A small pinch of crushed chilli in the roast adds the right amount of tongue teaser.

Sprinkle the cherry tomatoes and chopped spring onions with the pinch of crushed chilli, drizzle with the olive oil, swirl it round or mix with a wooden spoon to ensure everything is covered with the oil, and roast it in the oven for about 20 minutes at gas Mk 5. Meanwhile, bring some salted water to the boil and cook the pasta timed according to the package label, usually somewhere between 8 and 11 minutes. Drain the tuna and heat it in a non stick pan. Drain and serve the pasta and top with the cherry tomatoes and spring onions. Tear up some fresh basil and sprinkle it over the dish with some freshly grated parmesan.

For a variation, try dressed crab meat instead of tuna. Heat it and stir it with the roasted cherry tomatoes and spring onions for a creamy pink sauce, delicious!

Technical Details:

Camera: Nikon D3
Lens: Nikkor 85mm f/2.8 PC Nikkor
ISO: 200
Flash: Bowens Gemini 500J with White Umbrella
Exposure: 1/160 sec at f/16
Post Processing: Photoshop CS3

© 2009 John Hooton Photography

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