Fedelini are a thin type of pasta that matches well with tomato sauce. Fedelini al Pomodoro, the simplest sauce for pasta, but so great! The combination of the ripe tomatoes and the Parmigiano Reggiano cheese is one of the most unbeatable Umami taste combinations.
More layers of flavour come into your palate in the form of oregano, basil, garlic and extra virgin olive oil.
My stored Tomato Pasta sauce proved once gain very handy.
Fedelini al Pomodoro
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Fedelini al Pomodoro
Servings: 4 People
Ingredients
- 500 gr Fedelini Pasta , thinner than Spaghetti which of course can be used instead
- 250 ml Tomato Pasta Sauce , press Link for recipe
- 75 gr Parmigiano Reggiano , grated
- 5 Litres Water
- 3 tablespoons EVOO , Extra Virgin Olive Oil
Instructions
- In a Large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan over medium heat pour 1 tablespoon of oil and heat up. Reduce the heat to low, add the tomato Pasta Sauce and keep warm.
- Strain the pasta and return to the saucepan with the tomato sauce. On low heat stir for a minute so as the pasta absorbs the sauce. Add from the reserved water if consistency is on the thick side.
- Serve in a deep dish, drizzle the remaining oil, add some Parmesan cheese and serve.
