Marinara fettuccine made with tomato puree

Marinara fettuccine made with tomato puree

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 30 min (COOK TIME: 30 min)

cooking sketch Easy


  • 500 g clams
  • 500 g mussels
  • 3 tablespoons Mutti Double Concentrated Tomato Paste
  • 400 g tin of Mutti Polpa Finely Chopped Tomatoes
  • 1/2 cup white wine
  • 1 lemon
  • 1 brown onion, chopped
  • 1/4 cup chopped parsley
  • 1/2 teaspoon chilli flakes
  • 2 teaspoon minced garlic
  • 500 g fettuccini
  • 1 tablespoon olive oil
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Marinara fettuccine made with tomato puree: Method

  1. Place a deep fry pan on a medium to high heat. Add olive oil, onion, and garlic and sauté until soft.
  2. Add chili and Mutti Tomato Paste and fry for two minutes.
  3. Cook fettuccini as per package instructions.
  4. Pour the white wine and Mutti Polpa Finely Chopped Tomatoes into the frypan. Simmer until slightly thickened.
  5. Mix in the mussels and clams. Cover until the mussels and clams open (about 3 minutes).
  6. Toss the cooked pasta and parsley in the frypan until well combined. Serve immediately.

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Also made with: Mutti Polpa

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