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Fettuccine Toscane with melons

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Ingredients for 1 servings:

  • 85 g fettuccine Tuscany
  • 40 g olives, Spanish
  • 200 g watermelon(s)
  • 150 g honeydew melon(s)
  • 1 large tomato(s)
  • 1 onion(s), red
  • 10 g butter
  • 15 g flour
  • 15 g cheese, grated
  • 1 yellow chili pepper, hot

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Pasta with honeydew and watermelon with olives

Halve the olives, chop the onion, and dice the melon and tomato. Remove the seeds from the chili pepper and chop finely. Cook the fettuccine and, if the sauce isn’t ready when it’s al dente, refresh it in cold water. Sauté the olives and onion in butter, then add the chili pepper and tomato. Sprinkle the flour over the olives and stir. Once the flour is evenly combined, add the melon and heat through. Once the sauce has thickened, add the fettuccine and heat through. Sprinkle the dish on the plate with cheese, if desired.

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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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