Gutsy Tomato Ragu

Serves: 4


Ingred -Lasagnetti-with-Tom
  • 300g Fresh Pasta (Pappardelle, Fettuccine or Tagliatelle)
  • 15g dried porcini mushrooms
  • 60g butter
  • 60ml extra virgin oil
  • 30g pine nuts
  • 1 white onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp rosemary leaves, chopped
  • 6 anchovy fillets, drained
  • 6 large tomatoes, peeled & diced
  • Sea salt & black pepper
  • 80g grated parmesan
  • Soak the mushrooms in warm water for 15 minutes, drain and dice.
  • Melt butter and olive oil in a heavy–based frying pan over medium heat. add pine nuts and toast for a couple of minutes, remove with a slotted spoon and set aside. add onion, garlic and rosemary and sauté, stirring, until onion is soft. add anchovies, squashing them to melt. add mushrooms, then tomato and season.
  • Using a mortar and pestle, pound pine nuts to a paste and add to sauce. simmer for 20 minutes, stirring regularly. if the sauce seems dry, add a little water.
  • Cook pasta in boiling salted water for 3–5 minutes. drain and place in a bowl, pour sauce over, toss well and sprinkle with parmesan to serve.
I got this recipe from express.co.uk/life-style/food


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