20 min Medium

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Dedicated to the most demanding of palates, a soft, smooth fresh tomato pulp, made for those who love a softer flavor. Perfect to cook ragout, soups, pureed vegetable soups, and delicious sauces.

20 min
Ingredients for 4 people
Finely Chopped tomatoes 3x400g 200 gr
Basil to taste
Black pepper to taste
Butter 60 gr
Extra-virgin olive oil 2 tablespoons
Fettuccine pasta 400 gr
Garlic 1 clove
Parma ham 200 gr
Salt to taste
Sliced onions 1,5 kg
Sugar 2 teaspoons

Start by preparing a classic tomato sauce: heat a drizzle of extra-virgin olive oil in a pan and sauté a clove of garlic in it.
Once the garlic becomes golden, remove it from the pan and add Pomì Fine Tomato Pulp.
Let everything simmer for 15 minutes on slow heat, adjust salt and pepper and place it in a bowl to rest. In the same pan sauté the prosciutto di Parma cut into strips. Then add the previously prepared tomato sauce and let it stand to gain flavor.

At this point, in a small pot, melt the butter together with 2 tablespoons of extra-virgin olive oil.
Then add the onions sliced not too thin and keep cooking over medium heat until they are wilted.
Once wilted, add the sugar and let it melt until it caramelizes becoming of a honey-like color. Now that all the ingredients are ready, cook the pasta in plenty salted water, drain it and sauté it together with the tomato sauce with prosciutto previously prepared.
Serve the fettuccine and add a dollop of caramelized onions and a basil leaf on top.