Curly fettuccine alla Partenope
Curly fettuccine alla Partenope
Yield: 4
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Simple, bright, and full of Neapolitan soul, this curly fettuccine alla Partenope brings together a silky tomato and chilli sauce with creamy ricotta for the perfect balance of comfort and freshness. The slow-simmered sauce, infused with garlic and a hint of capsicum, clings beautifully to the ribbons of pasta. Finished with a touch of Parmigiano and fresh basil, it is a dish that captures the warmth and simplicity of classic Italian home cooking.
Ingredients
Instructions
- Bring a large pot of slated water to the boil.
- In a wide pan, heat the olive oil over medium heat. Add the garlic and chilli, and let them sizzle gently for a minute or two until fragrant—don’t let the garlic brown.
- Pour in the peeled, crushed tomatoes, the piece of capsicum, the cheese rind (if using) and season with salt. Simmer gently for about 30 minutes, stirring occasionally, until the sauce has thickened and the raw taste has cooked out. Meanwhile, drop in the curly fettuccine and cook until al dente, according to the packet instructions.
- Once the pasta is nearly ready, discard the cheese rind and capsicum from the sauce. Use tongs or a pasta fork to lift the fettuccine straight from the pot into the pan with the sauce, letting some of the starchy cooking water come along for the ride.
- Toss the pasta in the sauce until well coated and glossy. Off the heat, dollop in the ricotta and stir gently to combine. Serve immediately, scattered with basil leaves and add some freshly ground pepper and parmigiano, if liked.
