Fettuccini Tomato Rustica I Recipe - Allrecipes.com
Fettuccini Tomato Rustica I Recipe
  • READY IN hrs

Fettuccini Tomato Rustica I

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  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.
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Reviews More Reviews

Aug 15, 2003

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 disappointing. It was very heavy and oily.

Feb 04, 2009

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 mozzarella and it's way to cold and windy to grill so i used egg, italian bread crumbs and fried the chicken in olive oil. I also used pre-marinated sun dried tomato's. This did make it a lot simpler. Next time I will make sure to grill the chicken and have goat cheese.


8 Ratings

Jun 17, 2003

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 chicken as well. I will make this again.

Jul 08, 2012

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 (you basically blacken them, put them in a bowl covered in plastic wrap for about 20 mins, then slide off the blackened parts. Voila! Roasted peppers) and used about 2 total. I used the sundried tomatoes in oil and processed in the food processor--so much easier that way! I don't have fresh basil, so I used dried and marinated overnight, then tossed the pasta and cooked with some frozen chicken tenderloins for about 20 minutes-was delicious and great with some bread. I left out the cheese and we didn't notice. Thanks for the recipe!


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  • Calories
  • 970 kcal
  • 48%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 69 g
  • 106%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 42.6 g
  • 85%
  • Sodium
  • 369 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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