Homemade Organic Fettuccine with Sun-Dried Tomato Sauce

Here’s What You’ll Need:

  • 2/3 cup organic sun-dried tomatoes not packed in oil  (14 – 15 sun-dried tomato halves)
  • 3 – 4 organic garlic cloves, peeled
  • 8 oz. [1 bar] organic cream cheese
  • 1/2 tsp. organic dried oregano leaves, crushed
  • 1/4 cup [1/2 stick] organic pasture butter
  • 1/4 cup organic sour cream
  • 1 lb. organic uncooked fettuccine
  • 1/4 cup organic first cold pressed olive oil
  • 2 tsp. Real Salt, divided
  • 1/2 tsp. organic freshly ground peppercorn blend
  • 2 Tbsp. chopped fresh organic parsley OR 2 tsp. organic dried parsley flakes
  • 3 quarts unchlorinated and unfluoridated water

Here’s How I do it:

  1. Boil 3 quarts of water in a large stock pot.
  2. Cover tomatoes with boiling water; Let stand for 10 minutes and drain; Reserve soaking liquid for another use.
  3. Add the fettuccine noodles to the stock pot with 1 tsp. Real Salt.
  4. Cook until al dente, approximately 6-8 minutes.
  5. Drain the noodles and return to the pot; Coat with olive oil.
  6. Place tomatoes and garlic in covered food processor or blender container; Process until coarsely chopped.
  7. Add cream cheese, oregano, salt and pepper; Process until well blended.
  8. In a medium saucepan over medium-high heat, melt the butter; Stir in the cream cheese mixture and sour cream.
  9. Turn the heat down to medium and cook until thoroughly heated.
  10. Add the cream cheese mixture to the fettuccine noodles and garnish with parsley; Serve immediately.
  11. Enjoy!

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