Fettuccine With Potatoes & Mozzarella

April 7, 2016

Ingredients

8 ounces of spinach fettuccine

Six baby Yukon Gold potatoes

6 ounces San Marzano tomatoes

Six basil leaves

4 ounces of Tantillo California Extra Virgin Olive Oil

3 ounces of mozzarella balls marinated

Directions

1In a pot of salted, boiling water add the fettuccine.

2Cook 7 to 9 minutes.

3Cut the Yukon Gold potatoes small squares.

4In a sauté pan heat up your olive oil.

5Add to the oil, cook until they turn slightly brown. Add salt and pepper to taste.

6Now add your San Marzano tomatoes.

7Let simmer for 5 to 8 minutes.

8Add the fettuccine to the pan.

9Toss and serve.

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