in Italy

Fettuccine with Gorgonzola and tomatoes

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Ingredients for 2 servings:

  • 200 g pasta (fettuccine)
  • 2 spring onions
  • 150 g cherry tomatoes
  • 1 bunch of basil
  • 100g Gorgonzola
  • 1 tbsp olive oil
  • 50 ml cream, sweet
  • Salt and pepper, black

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta according to the package instructions. Trim the spring onions and slice into rings. Wash the cherry tomatoes and quarter or halve them, depending on their size. Roughly tear the basil leaves and mix them with the tomato pieces. Dice the Gorgonzola. Heat the oil in a saucepan and briefly fry the spring onions. Add the cheese, cream, and 3-4 tablespoons of the pasta water. Melt the cheese over low heat. Add the tomatoes and basil to the sauce and gently heat through. Season the sauce with pepper and, if desired, salt—carefully, as the cheese is already very spicy—and mix with the drained pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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