Fettuccine with chopped tomato sauce

Ingredients for Fettuccine with chopped tomato sauce

Instructions for Fettuccine with chopped tomato sauce

To prepare the Fettuccine with chopped tomato sauce recipe, please follow these instructions:

Tomato meat: Rice 2 kg of sun-dried tomatoes. Put them with 1 dl of water, in a ovenproof dish, 30 minutes, at 275 degrees C, in a preheated oven. Or 15 minutes in the microwave.

Pour the meat off with a fork and knife (apply also the water from the tomatoes to the sauce).

Sauce: Stir the long-haired peas in olive oil 2-3 minutes on each side. Add garlic and peperoncino and add a few more minutes (garlic DO NOT brown). Sprinkle with proseccospumante, cover with lid and steam 3-4 minutes. Season with salt and pepper and add the tomato meat, which is also seasoned with salt and pepper. Let the sauce boil approx. 15 minutes.

Release the entire long haul from the skull, with the help of a scissors (keep all the fins). Cut the meat into thin medallions. Keep warm with a little sauce.

Pasta: Bring salt water to boil. Calculate at least 1 liter of water per 100 g of pasta. Add fresh or dried fat succulent and boil "al dente" (you must notice some resistance when biting in the pasta). Pour the water and immediately paste the pasta with a little sauce.

Appetizer: Serve the pasta on hot plates with extra sauce and long-medium medallions. Decorate with Lettuced Rucola, or Basilica Peaks and Lust Fins.