Spinach fettuccine

with tomato sauce

35'
medium
4

Ingredients

500 g of GALLO spinach fettuccine

800 g of tomatoes, ripe

1/2 litre of meat stock

4 garlic cloves

2 onions

10 basil leaves

12 black olives

A pinch of nutmeg

Olive oil

Salt and pepper

Preparation

Step 1

Cook the pasta in abundant boiling water with a pinch of salt.

Step 2

Meanwhile, add the chopped and crushed garlic and onion to a pan with a little olive oil and cook until they release juices and start looking golden.

Step 3

Peel the tomatoes, blend them and add them to the pan.

Step 4

After cooking them for a few minutes, add a little stock and spices and let it cook over a low heat for 30 minutes.

Step 5

Add the sauce to the pasta, together with some basil and black olives. Mix well and serve with grated parmesan cheese.

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