Fettuccine with Pomodoro filetto
Makes 4 to 6 servings
Strips of ripe peeled tomatoes cooked until barely tender are wonderful with
fresh fettuccine. Tomatoes retain all their sweet and fresh flavor in this
sweet sauce.
4 tablespoons unsalted butter
1 ⁄ 4 cup finely chopped onion
1 pound plum tomatoes, peeled and seeded and cut into 1 ⁄2 - inch strips
6 fresh basil leaves
Salt to taste
1 pound fresh fettuccine
Freshly grated Parmigiano-Reggiano
1. In a large skillet, heat 3 tablespoons butter over medium-low heat.
until melted. Add onion and cook until golden, about 10 minutes.
2. Add the tomato fillets, basil leaves and a few pinches of salt.
Cook until tomatoes are tender, about 5 to 10 minutes.
3. Bring at least 4 liters of water to a boil. Add 2 tablespoons of salt, then
pasta. Mix well. Cook over high heat, stirring frequently, until the
the pasta is al dente, tender but still firm to the bite. Drain the pasta, set aside
some of the cooking water.
4. Add the fettuccine to the pan with the remaining 1 tablespoon of
Butter. Mix well. Add a little cooking water if the pasta seems dry. Serve immediately with cheese.
