Fettuccine with Cherry Tomatoes

A Simple, Healthy Pasta Recipe

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It was not officially Father’s Day here in NZ last June but I still prepared this treat for A. This simple and healthy pasta, intended to be organic, low carbon and meat-free (oh no, holy pepperoni!), complements the tender, juicy roast chicken. I love garnishing pasta lotsa and we do eat garnish. I thought it is just perfect for La.Pi.S’ Sprinkles edition.

500g fresh egg Fettuccine
2 tbsp Olive oil
1 can Whole cherry tomatoes, slit lengthwise, leaving halves attached along 1 edge (or fresh ones, roasted to perfection)
1/2 cup Button mushrooms, sliced thinly
1/4 cup of sliced Pepperoni (optional)
Few Fresh basil leaves, torn
Salt and freshly ground pepper
Chopped fresh parsley
Parmesan cheese

Cook pasta in a pot of boiling water until al dente, drain and set aside.

Heat olive oil in a deep casserole. Cook pepperoni for about 3 minutes. Add mushrooms and saute for about 2 minutes. Pour in the cherry tomatoes, juice and all. Add salt and pepper, and simmer for about 2 minutes. Toss this tomato mixture and fresh basil through pasta. Sprinkle with parsley and Parmesan cheese. YUM yum yum.

This is my portion heavy with Parmesan cheese.

Chicken garnished with chopped fresh parsley.

Lasang Pinoy, Sundays, Sprinkles.
Lasang Pinoy, Sundays.

By the way, NZ (and Oz) celebrates Father’s Day every first Sunday in the month of September. Start of spring here… what could be my treat this time?

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “A Simple, Healthy Pasta Recipe

  1. I am trying to make our parsley stay alive for dishes like this! :D Hubby likes his carbonara with loads of fresh parsley kasi….yummy feast you got therE! pasali!

  2. I love meatless pasta with tomatoes, roasted eggplants, and red bell peppers. I have lots of yellow cherry tomatoes in my backyard and will use them for this pasta (without the pepperoni).

    Minced parsley makes dishes so pretty and yummy!:)

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