Fettuccine Pomodoro

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 ½ kg tomato (s), ripe aromatic
  • 1 carrot (s), finely grated
  • 500 g ribbon noodles, (fettuccine)
  • 1 onion (s), chopped
  • 2 clove (s) garlic, crushed
  • 1 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 teaspoon sugar
  • 1 tablespoon oregano, freshly chopped
  • 1 tablespoon parsley, freshly chopped
  • 1 tablespoon basil, freshly chopped
  • salt and pepper
Fettuccine Pomodoro
Fettuccine Pomodoro

Instructions

  1. Cut the tomatoes crosswise on the underside and pour boiling water over them until they are completely covered. Leave in it for 2 minutes, then pour off the water and let the tomatoes cool down a little. Now peel off the skin, cut the tomatoes in half and remove the seeds with a spoon. Roughly chop the pulp.
  2. Heat the olive oil in a pan and fry the onions until golden. Then add the garlic and fry for about 1 minute. Add the tomatoes and the grated carrot and let everything simmer for about 10 minutes, stirring occasionally. Stir in tomato paste and sugar and season with salt and pepper.
  3. Then briefly puree the sauce. Stir in the chopped herbs and season again with salt and pepper. Let the sauce simmer gently and meanwhile cook the fettuccine in a large saucepan with boiling salted water until al dente.
  4. Strain and serve with the sauce.

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