Remove stem eyes from
tomatoes. Finely chop with sharp knife.
Finely chop chillies
and add to chopped tomatoes.
Add finely sliced onion
and finely chopped coriander leaves.
Mix all ingredients
together and sprinkle vegetable oil on top.
Just before adding to the fettucine,
add salt and thoroughly mix chutney.
In a pot large enough for the fettucine
to boil freely, boil sufficient water to cook the pasta
over high heat. Add 1 teaspoon of salt. Wait until the
water is bubbling freely, then add the fettucine and
cook until al dente (just soft but slightly hard or
according to instructions on the packet).
Drain the fettucine pasta when cooked.
Put the pasta back in the pot, add a splash of virgin
olive oil and mix gently.
Serve the fettucine onto individual
plates. Add a serve of the chopped tomatoes, chillies,
coriander leaves and sliced onions chutney on top of the
fettucine. Gently stir in with a fork and enjoy this fusion of Italian and Mauritian
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