Marinara fettuccine made with sieved tomatoes
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
Ingredients
-
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 sieved tomatoes: Method
- Place a deep fry pan on a medium to high heat. Add olive oil, onion, and garlic and sauté until soft.
- Add chili and Mutti Tomato Paste and fry for two minutes.
- Cook fettuccini as per package instructions.
- Pour the white wine and Mutti Polpa Finely Chopped Tomatoes into the frypan. Simmer until slightly thickened.
- Mix in the mussels and clams. Cover until the mussels and clams open (about 3 minutes).
- Toss the cooked pasta and parsley in the frypan until well combined. Serve immediately.
