An Italian friend of
mine invited me for dinner and prepared a delicious, simple tomato sauce with
white wine. She seasoned some farro
(emmer) fettuccine with it but it’s fantastic with every kind of pasta. She
also suggested a courgette recipe I tried at home later.
Tomato sauce with white wine
You need: 300 g of
farro fettuccine, 4 tbsp of extra virgin olive oil, 500 g of tomato passata,
one small white onion, half a glass of white wine (not sparkling), chilli
(optional), four to six leaves of fresh basil, parmigiano and salt.
Lightly simmer the
finely cut onion with the oil for about ten minutes, without darkening the oil.
Add the wine and simmer for another ten minutes. Add the chilli and the tomato
passata with half a tsp of salt. Bring to a boil, adding the basil. Simmer for
another 15-20 minutes. Season the fettuccine and sprinkle with parmigiano to
serve.
Fusilli with courgette and prawns
You need: 300 g of
penne pasta, three courgettes, 200 g of small prawns, half an onion, extra
virgin olive oil, fresh basil and salt.
Cut the courgettes into
cubes, dice the onion and fry in the oil with the salt. When they are ready add
the prawns and continue cooking for five minutes. Season the pasta and add some
fresh basil leaves.
No comments:
Post a Comment