New Products at D&C Casa!

Wednesday, 13th August 2014 | 0 comments

Our newest products at Dunne & Crescenzi Casa will help you to make a fettucine al pomodoro as wonderful as Eileen Dunne's own! 

 

Take one of our Tropea DOP red onions from Calabria, along with a jar of our excellent organic Inserbo crushed tomatoes. You'll also need Parmigiano, fresh plum tomatoes, extra virgin olive oil and basil- all of which you can find in our Casa. 

Eileen's pasta of choice to serve with the sauce is our brand of Sapori di Casa Fettucine- a deliciously light handmade egg pasta.

 

Eileen's Fettucine al pomodoro e basilico

Ingredients - serves 4-6 depending on portion size!

400g Sapori di Casa Fettucine
100g freshly grated Parmigiano Reggiano
​1 500g jar Inserbo pomodori a filetti (ie passata/crushed tomatoes)
2 fresh, ripe plum tomatoes, finely chopped
1 Tropea DOP red onion, finely sliced
4 tablespoons of extra virgin olive oil
4 basil leaves
Salt to taste

Method

  • Sweat the red onion in the oil for about 5 minutes in a large wide pan over a low heat until it becomes translucent
  • Add the crushed and fresh tomatoes, salt and basil, cover and cook for 15 minutes on a medium heat. Blitz with a hand blender and leave to rest. Meanwhile cook the Fettucine al dente in a saucepan of boiling water according to the instructions on the packet.
  • Drain the pasta in a colander and add to the pan, fold in the freshly grated parmigiano and serve immediately. 

     

 



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