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By Masaharu Morimoto
Daikon Fettucine with Tomato-Basil Sauce
By now, you’ve probably figured out I am very fond of visual puns. Here ribbons of daikon, the mild oversized white Japanese radish, pose as pasta. They are tossed with a quick tomato sauce spiked with a generous amount of fresh basil. The dish is light and is best served as a first course.
Meanwhile, make the Tomato-Basil Sauce: Drain tomatoes, reserving half of the juice. Squeeze tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
In a heavy medium saucepan, heat oil over medium-high heat. Add onion and garlic and sauté until softened but not browned, about 3 minutes. Add tomatoes and their reserved juice, sugar, and the salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in basil and season with salt and pepper to taste.
Drain the “noodles” and dry them on a kitchen towel. Add to the sauce and toss gently over medium heat, taking care not to break the Daikon Fettucine. Cook just until heated through, about 1 minute. Divide among individual plates, teasing the fettuccine into mounds. Serve immediately.
Makes 3 to 4 servings.