Ingredients for servings
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 cup(s) pureed tomatoes
1 tsp tomato paste
1 tsp dried mint
1 tsp black pepper
0.5 tsp salt
1 cup(s) heavy cream
0.5 cup(s) grated Parmigiano Reggiano cheese
0.75 pound fettuccine
green onions for garnish
Put a large pot of salted water on to boil.
Meanwhile you can prepare the sauce. Heat olive oil in a pan on medium heat. Add onions and garlic and cook until tender about 3 minutes.
Add in tomato paste and pureed tomato, stir.
Season with dried mint, black pepper and salt. Cook until everything is blended. Finally pour the cream and let it simmer for about 5 minutes until the sauce thickens.
Add fettuccine into the boiling water and cook uncovered for 8-10 minutes. Drain the pasta reserving ½ cup of pasta water.
Toss the fettuccine and Parmigiano Reggiano with the sauce and stir well until everything is combined well.
You can add a little of the reserved pasta water if it looks too dry.
Garnish with green onions and serve.