This is a recipe I posted on the blog a few years ago. It’s one which I came up with one Sunday afternoon about 5 years ago when I lived in Melbourne and when, after a late Saturday night party, I was too hungover and exhausted to go to the shops to buy anything for dinner, so I went through my fridge to find out what I could come up with using ingredients lurking at the back of the fridge.

The initial recipe called for a tub of shop-bought basil pesto-style dip. Obviously (and I have seriously learnt this the hard way with one particular recipe in my book) the idea of incorporating shop-bought, manufactured sauces and such in recipes is a total no-no as not everyone can get their hands on the same item I originally might have used in a recipe. Also I prefer not to use commercially made sauces etc. opting to make them from scratch myself. This is my revised version of my original ‘Pasta Tritato’ ~ named originally by my father-in-law Bob, who explained to me ‘Tritato’ in Italian means ‘finely chopped or diced/minced’ and seeing most of the ingredients in this recipe are indeed, finely chopped, Pasta Tritato seemed only fitting.

Again as the other recipes in this post, feel free to use shop-bought, fresh or dried fettucini if you prefer.

One Response to “Katie’s Pasta Tritato with Fettucini”

  1. August 15, 2013 at 2:34 pm

    I don’t know how I was previously unaware of your blog (I discovered you by discovering your book at Anthropologie, which has now shot to the top of my wish list) but we definitely have pasta tastes in common! I love the flavors you are using.

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