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Fettuccini Tomato Rustica I

"I was inspired to make this dish after tasting something similar at an Italian restaurant in Ontario. It is a different type of pasta, having a great deal of flavour from the roasted pepper and sun-dried tomato, as well as being slightly dry from the cheese. I'm a picky eater and I love this dish!"
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Ingredients

1 h 45 m servings 970 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. In a small bowl, combine olive oil, garlic, sun-dried tomatoes, red pepper and basil. Marinate 4 hours.
  2. Preheat oven to 250 degrees F (120 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. Toss pasta with marinade until evenly coated. Spread into a baking dish.
  3. Bake in preheated oven for 1 hour. Divide onto plates, top with grilled chicken, and sprinkle with goat cheese.

Nutrition Facts


Per Serving: 970 calories; 69 g fat; 46.2 g carbohydrates; 42.6 g protein; 96 mg cholesterol; 369 mg sodium. Full nutrition

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Reviews

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I found this recipe to be lengthy to make, considering the marination time which totaled four hours. In addition, My dinner party guests did not appear to enjoy this dish which was highly disap...

My husband loved this recipe! He said it had a authentic flavor. There were few changes I had to make only because I didn't have all ingredients on hand. I didn't have goat cheese so I used mozz...

I found this dish to be very good! I used a generous amount fresh basil instead of dried and cut the olive oil down to 3/4 C. May use less next time. I think it would be good without the chic...

What a nice dish! The instructions kind of threw me for a loop--it basically keeps the pasta warming for an hour? So I changed that a tad. I roasted my own red and orange peppers on the grill...