Daikon Fettucine With Tomato-Basil Sauce
Makes 3 to 4 servings

1 pound (450 g) daikon
1 can (14 1/2 ounces/400 g) plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon chopped basil
Salt and freshly ground black pepper

1. With a swivel-blade vegetable peeler, peel the outer skin of the daikon and discard. Continue to strip the length of the daikon, peeling off long, narrow noodlelike ribbons. Soak “noodles” in cold salted water for 15 to 20 minutes.
2. Meanwhile, make the Tomato-Basil Sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash; mix with juice, about 2 cups.
3. In a heavy saucepan, heat the oil medium-hot. Saute the onion and garlic until softened, not browned, about 3 minutes. Add the tomatoes, reserved juice, sugar and salt. Boil vigorously, stirring often, until thick, 10 to 15 minutes. Stir in the basil. Season with salt and pepper to taste.
4. Drain the “noodles” on a kitchen towel, add to the sauce and toss gently, taking care not to break noodles. Cook just to heat through, about 1 minute. Divide on plates, teasing the fettuccine into mounds. Serve immediately.

- From Morimoto: The New Art of Japanese Cooking.