OMG! Fettuccine with Fresh Chives and Garlic is the new favorite pasta recipe for the little munchkins in the family. Yummy is also the only word they use to describe this dish. I thought the taste of the garlic cloves would have been a bit too overwhelming for them, but I was totally wrong. Just the right amount!
How did we cope for many years without pasta? I make a mean Haitian Spaghetti with sausage which they also like and enjoy any day of the week. As far as sauce, naaaa! We are not big on sauce. I am talking about spaghetti sauce. We did not grow up with the usual spaghetti and meatballs dish, and therefore the next generation will be the same and hopefully the future ones because we love varieties.
Cooking pasta at home has arguably been the quickest meal to make as I can remember. Whether it is a l’Haitienne, with anchovies, shrimp or with ham, or just cooked together with meat, we will never get tired of it. I don’t know anyone who does not enjoy a good pasta dish. It is truly an addictive food.
Many of our everyday pasta dishes have become almost unrecognizable from Italian versions, and I think that is why the kids and the adults in the family like the many recipes I come up with. There is one thing I don’t quite understand. Why do kids love pasta? It seems to be the first real meal mostly enjoyed by many toddlers. Is it because it is tasty, fun to eat or is it the texture?
I categorize pasta as a staple food, the same as rice because they are both loved equally in my family. Both foods are versatile and have a long-shelf life. And very cheap as well. You can add meat, sauce, or vegetables. No matter how it is cooked, there will always be plenty of mouths to eat.
Did you know that Fettuccine is a type of pasta that is very popular in Roman cuisine? Yes, it is! And the best part is, it is the best pasta to cook with chives. A simple and yet delicious way to cook pasta the right way. Try my Fettuccine with Fresh Chives and Garlic and let me know what you think.
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 2 tablespoon fresh chives chopped
- 4 garlic cloves finely chopped
- Salt and black pepper to taste
- ½ cup Campari tomatoes chopped
- 1 pound fettuccine
- Additional fresh chives
- In a pot of salted boiling water, cook the pasta until al dente. Drain, reserving ½ cup of the cooking water.
- In a large skillet, heat the 2 tablespoons of olive oil. Add the chives and garlic, season with salt. Add tomatoes and cook over moderate heat, stirring occasionally until a creamy sauce starts to form.
- Add the fettuccine and reserved cooking water to the skillet and toss over moderate heat for 2 – 3 minutes until well coated. Serve, drizzled with olive oil, topped with additional chives and grated cheese.