New York City Chefs Daily Recipe for 8/14/2001 : Recipe for Fettuccine with Goat Cheese and Tomato
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Fettuccine with Goat Cheese and Tomato recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 8/14/2001 : Recipe for Fettuccine with Goat Cheese and Tomato
"Fettuccine, Goat Cheese and Tomato"

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"As we graze it grows"

2 pounds green fettuccine noodles
12 small ripe tomatoes
1 cup onion, chopped
3 cloves of garlic, crushed
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon Italian herb seasoning
1/4 cup green olive oil
1 pound goat cheese
2 cups fresh basil leaves, chopped

Preheat oven to 400 degrees.  In a large lidded pan, boil water to cook the pasta. Cut off a 1/4 inch slice from the top of each tomato and set it aside.  Scoop out the tomato seeds and pulp with a small spoon and strain off the seeds, saving the pulp for the sauce. Set aside 3 tablespoons of olive oil and heat the remainder in a large skillet;  sauté the tomato pulp, onion, 1 clove of garlic, crushed pepper, and Italian herb seasoning for 5 minutes;  stir often. Place the goat cheese, olive oil, 2 cloves of crushed garlic, and the basil in a blender or food processor and blend. Put the tomato shells in an oiled baking dish and fill them with the goat cheese mixture.  Cover the tomato tops with the 1/4 inch slices set aside and bake for 5 to 8 minutes.  Cook the pasta al dente, drain, and toss it with the tomato sauce. Put 2 or 3 ounces of pasta on 12 serving dishes and place a stuffed tomato in the center of each.  Decorate tomato with small sprig of basil and serve. Serves 12.

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