Julie’s Pasta Fettuccine

We have come beautifully and victoriously through the week.  Dear husband’s (DH) surgery went very well and was declared a 100% success by his doctor.  We are so thankful.  DH is home today, settled on the wing-back chair with his dog, his beloved coffee, and a bulging bag of pain meds.  Recovery begins.

And yes, it’s Thursday.  The only place we have been this week is the hospital.  Lovely folk over there but what with all the sickness, illness, possible disease, theater gowns, bad coffee and lukewarm food, it hardly makes for a you-definitely-want-to-go-here kind of a place, so today there is no “Dig my Dorp Thursday”.

We are all about keeping it real here at pomegranate days and in real life DH is still battling a sore throat and wants “any kind of pasta” for dinner and so that means that what we are doing this Thursday is cooking!  A big bowlful of fantastic fettuccine in fact.  Yummy, home style Italian cooking to nourish the soul, or the neck as in this case.

My cousin married an Italian.  My cousin also loves good cooking, so he considers himself pretty lucky to have married Lady Red Wine, because this particular Italian can really cook!  Pretty Girl loves going over to their house for some “delicious ACTUAL  Italian food”.  I should add though that Lady Red Wine could serve us vetkoek and Pretty Girl would think it’s Italian, but she is right about one thing, we always eat like kings over at my cousin’s house.  We also drink far more red wine there than usual, stay later than we do anywhere else, feel comfortable enough to make our own coffee and get seriously loved to death.

This recipe comes from the kitchen of Lady Red Wine.  She made it for us one night when we were a huge bunch and when we chatted this weekend remembered that it was during Nanna’s last visit to Cape Town.  We miss you Nanna.  So since this recipe didn’t come with a name (or a recipe for that matter) I have called it Julie’s Fettucine in honour of a special lady.  Lady Red Wine, we love you, we love your food and I hope I get this right.

If you have visited this blog before you will know how this works, you cook as much as you eat so adjust as you need to.

This pasta is so seriously good and yummy that in our house we forgo salad and baguette for an extra bowl.  I can’t speak for the Italians.  Look at my Pretty Girl, in a summer dress eating pasta on the grass in the sun.  Makes me feel summer happy!

What I have learnt this week;

Pretty Girl is unlikely to be involved in any kind of hospital ministry.  It was hard on her to see dad so sore, lots of love coming your way this weekend kiddo!

Handsome is a hooligan.  He may not visit anyone in hospital again till he is twelve.  He is getting grommets soon, brave boy.

Dear Husband is able to live without his phone. Fact.  He has done so well, with very little complaint.  So proud of you love!  You should know though that I prefer my husband strong, so I am going to feed you till you are better!

I am loved.  I am surrounded by beautiful people.  Thank you for the food, the visits, the calls, the many many messages, the bathing of my kiddos, the looking after of my kiddos, the prayers, the help, the abundant love, the chocolate.

They say it never rains but it pours.  And it has been pouring in our part of the world lately.  Grace has us dancing in the rain.  We are blessed.

www.pomegranatedays.co.za Sam Taylor Food Blog

Julie's Pasta Fettuccine
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 bag fresh fettuccine
  • 1 punnet rosa cherry tomatoes
  • 1 clove garlic, crushed
  • Handful fresh basil, picked
  • 150g Ricotta Cheese
  • Best quality olive oil
  • Salt, Pepper, sugar
  1. Slice the cherry tomatoes and toss in a ceramic bowl with the garlic, basil, ricotta and olive oil.
  2. Season well with the salt, pepper and about a teaspoon of sugar.
  3. Cover with Clingfilm and allow to marinade for about 30 minutes.  The flavor will seep out of the tomatoes and be just gorgeous.
  4. Cook the pasta as per the packet instructions, usually 3-5 minutes until al dente and drain.
  5. Toss the tomato mix with the pasta and serve immediately.



2 Comments on Julie’s Pasta Fettuccine

  1. Shani
    November 12, 2012 at 6:03 pm (7 years ago)

    I love love love reading your blog! First time here and couldn’t stop reading till the very end! The recipe looks delish and easy to make… Perhaps tomorrow night! … Mmmmmm. Blessings to you!

    • Sam Taylor
      November 13, 2012 at 12:58 pm (7 years ago)

      Thank you lovely Shani! Happy moving day! Happy new season! Happy new home!


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