Pie fettuccini in the frying pan

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  • Olive oil: 1 Tablespoon
  • Medium onion, chopped slices: 1
  • Garlic cloves, crushed: 2
  • Pepper average, cut off: 1
  • Tomato cut: 2 Cans of 400 g
  • Ground cumin: 2 Teaspoons
  • Pepper-cayenne: A pinch
  • Sweet corn can, drained, or frozen: 225 g
  • Salt and black pepper, freshly grind: The taste
  • Fettucini dry, raw: 225 g
  • Cheese grated Mozzarella: 85 g
  • Co


Fill a large saucepan with water and bring to a boil. Heat the olive oil in a nonstick pan of 25 cm diameter. When the oil is hot, add the onions, garlic, and green pepper. Sauté for 10 minutes, until the onion be transparent. Add the tomatoes, cumin, pepper Cayenne and the sweet corn and leave to cook on a low heat for 5 minutes. Add salt and pepper to taste.

Place the fettuccini in boiling water and cook for 9 minutes. Drain the pasta and add to the pan. Let it cook for 10 minutes, while trying to mix all the ingredients until the sauce thickens and then cover the dough evenly. Remove from the heat and sprinkle the grated Mozzarella on the mass. Cover the frying pan for a few minutes to the cheese is melted. Garnish with coriander cut.

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