Napoletana tomato sauce with fresh fettuccine

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There is nothing better than placing a plate of delicious food on the table for people you love. We want to teach you how to cook one of our recipes perfectly, by heart—your weekly go-to dish. Here we chose a simple recipe given to us by our late friend, Rosa Panfili. She and her husband were our customers and became close friends. Often, on Sundays they would invite us for dinner and this was her special recipe. Thank you, Rosa.

Follow the technique and use the freshest ingredients, like our canned San Marzano tomatoes, freshly made fettuccine and Ugo’s organic extra-virgin olive oil, available in the drums at Piazza De Nardi. After a few tries, you will master this dish and be able to cook it confidently without the recipe. Make sure to keep the ingredients on hand and make lunch or dinner perfect any day of the week. 


INGREDIENTS

2 28-oz cans San Marzano whole tomatoes, diced, strained
1/2 to 3/4 cup extra-virgin olive oil
4 cloves garlic, minced
4 shallots, finely chopped
1/2 cup white wine
1 chicken bouillon cube
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
4 fresh basil leaves
2 pounds fresh fettuccine
Freshly grated Parmesan cheese

 

PREPARATION

Drain tomatoes into bowl, reserving liquid. Roughly chop tomatoes and set aside.

Heat oil in large skillet over low heat. Add garlic and shallots; cook until fragrant and translucent, about 5 minutes. Add 1/2 cup tomatoes to pan and cook for 3 minutes. Add more tomatoes in batches and simmer until liquid evaporates and tomatoes caramelize. Increase heat; add tomato liquid in batches and bring sauce to boil; lower to simmer. Add white wine, bouillon cube, salt, pepper, and basil leaves. Simmer 25 to 30 minutes, or until slightly thickened.

Meanwhile, in large pot of boiling salted water, cook fettuccine until tender but firm, 6 to 8 minutes. Drain and return to pot. Add tomato sauce to pasta and toss until well coated. Serve with grated Parmesan.

Serves 8.

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