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BAKED FETTUCINE WITH TOMATO, HERBS AND MOZZARELLA

HOME > PASTA > BAKED
Fettucine con salsa d'aromi
Abruzzi - Molise
Preparation - Medium
Serves 4 - 6


INGREDIENTS:
  • 3 T extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 leaves fresh mint, finely chopped
  • 8 fresh basil leaves, finely shredded
  • 2 T fresh parsley, chopped
  • 1-15 oz can tomatoes, chopped
  • 1/4 peperoncino, or 1/4 t chili flakes, more or less to taste
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano (or other pecorino)
  • 1/4 lb scamorza (you can substitute mozzarella)
  • 1 lb fettuccine or tagliatelle
OO Large skillet, large oven-proof dish.

METHOD:
  1. Heat the olive oil in a skillet over medium heat.
  2. Sauté garlic till golden.
  3. Add basil, parsley, mint and peperoncino.
  4. Sauté a minute or two more.
  5. Stir in the tomatoes, salt, pepper.
  6. Cook over medium-high heat (a fast bubble) stirring occasionally till sauce thickens, about 15 minutes.
  7. Meanwhile bring pot of water to the boil.
  8. Cook the pasta. Do not overcook; make sure it is al dente, with a bite.
  9. Preheat oven (while pasta cooks) to 425 F.
  10. When ready, drain the pasta very well, and mix with the sauce either in pan or in a bowl.
  11. Transfer all to an ovenproof dish. The Abruzzese like to use an earthenware pot.
  12. Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.
  13. Bake for a few minutes till cheese melts and bubbles.Serve hot.

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