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Fettucine napoletana recipe (tomato sauce)
- Cuisine: Italian
- Serves 4
Ingredients
100ml olive oil
2 cloves garlic, thinly sliced
2 eschallots, finely diced
800g can Italian tomatoes
600g fettucine
6 leaves basil
Salt to taste
Preparation
Heat olive oil in a heavy based pan and add garlic and eschallots. Empty tomatoes into a bowl and crush using your hand. Add to pan and cook for 10 to 15 mins.
Cook pasta according to instructions, drain and return to pan. Pour half of the sauce over the pasta and fold through, adding more sauce if needed, but be careful not to add too much. The sauce should coat the pasta not drown it.
Tear basil leaves over the pasta, season to taste and drizzle with a little more olive oil to finish.
If you enjoyed this Fettucine napoletana recipe (tomato sauce) then browse more Italian recipes, pasta recipes and our most popular hainanese chicken rice recipe.
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