Ingredients for 4 people
500g egg fettuccine pasta
3 cloves of garlic
2 tablespoons of extra virgin olive oil
1 tin of De Cecco San Marzano DOP tomato
10 leaves of fresh basil
200g of shredded smoked caciocavallo cheese
Drop the fettuccine in a pot of plenty salted water
In a large pan fry the garlic and basil leaves gently. When the garlic cloves turn brown remove them and discard them.
Add the tomato and squash them lightly with a fork season with salt and simmer for a couple of minutes.
Drain the fettuccine reserving a little of the cooking water. Toss the fettucine with the sauce adding the cooking water if it gets too dry.
Serve with the smoked Cacaiocavallo sprinkled on top.