Fettuccine with Balsamic-Tomato Sauce
In our last trip, me and my with had an amazing pizza at the Las Letras neighbourhood in Madrid. The pizza had layers of flavours. Its dough was perfectly baked, was very thin and had delicious toppings. But there was an incredible touch to highlight: the tomato sauce had an unique touch of Acetto Balsamico di Modena. It was fully incorporated and gave a very interesting acidity to the sauce. I took the sauce from that pizza and started using it as a pasta sauce. I decided to share this vegetarian and delicious sauce with you guys. So here it is.
Serves 2 people
160g of Pasta
1 Diced Onion
3 cloves of garlic, thinly sliced
1 Can of Italian San Marzano Tomatoes
30ml os Acetto Balsamico di Modena
1 Teaspoon of Sweet Paprika
A few leaves of Basil
Parmiggiano Reggiano, to taste
Salt, to taste
- Preheat a skillet and oil it with olive oil. Add the onions and cook them until browned. Add the garlic and the paprika and let t turn into a paste.
- Add the Balsamic Vinegar and let the acidity reduce for 5-7 minutes.
- Add the tomatoes and break them with a spatula. Add some water or vegetable stock. Let it reduce a little bit for 10 minutes. Add some chopped basil. Leave some basil leaves for the finishing.
- Salt to taste.
- Cook the fettuccine in boiling water following the instructions of the package and drain it.
- Mix the pasta with the sauce and serve it along with some basil leaves, grated parmeggiano and a splash of olive oil.