Home made Fettuccine, roasted tomatoes, caramelised onions and herb oil
Cut tomatoes in quarters and Roast in oven on baking paper at 90C for three hours
Slice the onions and caramelise in a pan with canola oil till golden and set aside
Boil pasta, strain and place in center of plate
Arrange tomatoes with the caramelised onions on top and drizzle herb oil over
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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