Fettuccine Al Tre Pomodori

Dust flour on the pasta sheet, roll it and cut the fettuccine with a knife

Cook the fettuccine for 4-5 minutes in salted boiling water

In the meantime, prep the sauce: in a pan fry for a couple of minutes some extra virgin olive oil with finely diced garlic and basil. Add diced San Marzano tomatoes, cherry tomatoes cut in half and at last tomato passata. Add salt and let it boil (for a more intense taste, marinate the cherry tomatoes cut in half with sugar and thyme and cook at 300F until crispy)

Drain the fettuccine and energetically stir them in the pan with the sauce