Pronunciation: fay-tuh-CHEE-nee

Pappardelle is are long, relatively thick ribbons of pasta. A narrower version is called fettuccelli, while a wider one is called fettucci. They are sold in loosely coiled nests and in flat strands. They are a long and flat pasta suitable for a wide variety of sauces and uses - spicy, seafood, hearty meat or rich cream sauces. Cooking time 2 min.

 

The Recipe:

Fettuccine with Tomato and Zucchini
(preparation time: 25 minutes)

Ingredients for 4 people:
21 ounces fettuccine
1 onion, medium
4 zucchini
2 cans diced tomatoes
1 tablespoon olive oil
1/4 cup water

Preparation:
Chop onion into a large dice. Chop zucchini. In large skillet over medium heat, sauté onion in olive oil. When almost translucent, add zucchini and a little water, cover and cook approximately 5 minutes. Cook until zucchini are desired tenderness. Add both cans of tomatoes and continue cooking until heated through. Cook fettuccine until al dente. Drain. Pour cooked fettuccine into the skillet and toss to blend.

 

Wine Match: Trebbiano d'Abruzzo