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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Strain and serve with the sauce.
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