Marcella Hazans Fettuccine Col Sugo Di Tonno Con Aglio E Panna Food

MARCELLA HAZAN'S SUGO FRESCO DI POMODORO

Marcella Hazan's Sugo Fresco Di Pomodoro image

Make and share this Marcella Hazan's Sugo Fresco Di Pomodoro recipe from Food.com.

Provided by evelynathens

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
2 medium garlic cloves, peeled and sliced very thinly
300 g tinned italian peeled plum tomatoes with juice, cut into large pieces with their juice
salt
freshly-cracked black pepper
10 fresh basil leaves, torn by hand into small pieces
450 g pasta, of your choice cooked

Steps:

Put the oil and garlic in a saucepan and turn the heat to medium. When the garlic becomes coloured a pale gold, add the tomatoes and their juices and turn the heat down to very low. Cook, uncovered, until the oil floats free on top of the sauce, for about 20 minutes. Add salt and grindings of pepper and cook for another two to three minutes, stirring from time to time. Off the heat, stir in the torn basil leaves.
Serve over your favourite, freshly-cooked, al dente pasta.

Nutrition Facts : Calories 412.3, Fat 14.7, SaturatedFat 2.1, Sodium 112.7, Carbohydrate 59.5, Fiber 3.1, Sugar 3.2, Protein 10.3

MARCELLA HAZAN'S FETTUCCINE COL SUGO DI TONNO CON AGLIO E PANNA

Marcella Hazan's Fettuccine col Sugo di Tonno con Aglio e Panna image

Categories Cheese Fish Pasta Dinner

Number Of Ingredients 8

Ingredients

7 ounces tuna packed in olive oil
1/2 teaspoon garlic, chopped
2 tablespoons parsley, chopped
1 egg, beaten
3 tablespoons butter, softened
2/3 cup heavy cream
1/2 cup parmesan
3/4 pound fettucine

Steps:

Drain the tuna of all its oil and put it in a mixing bowl.
Add the garlic, parsley, egg, butter, cream, salt, liberal grindings of pepper, and the 1/2 cup of grated cheese. Mix well until all the ingredients are thoroughly amalgamated, using a fork to break up and mash the tuna. Taste and correct for salt and pepper.
Drop the pasta into a pot of abundant boiling salted water and cook until it is done but firm to the bite, drain, and toss immediately with the tuna mixture. Serve at once, with additional grated cheese available on the side.

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