Filleto Di Pompadro

11 ingredients
3 steps

Ingredients

  • 8 Ripe Tomatoes skins & seeds removed Or
  • 1 35 Once can Italian plum tomatoes seeds removed
  • 1 Medium onion sliced not diced
  • 1 Clove of garlic minced fine
  • 1/4 Cup basil minced fine
  • Extra virgin olive oil
  • 1 Tbs of butter
  • Salt and Black pepper
  • A dash of red pepper flakes
  • 1 Lb pasta
  • Pancetta (optional)

Directions

  1. 1
    Slice the tomatoes and reserve for later. Heat a wide skillet on medium high and add about 2 Tbs of olive oil and 1 tbs of butter.
  2. 2
    Add the onion and saute with salt and pepper + red pepper flakes until the onion begins to clarify. Then you add the garlic simmer about 1 to 2 minutes do not allow the garlic to burn.
  3. 3
    Then add the tomatoes. Flavor it with salt and pepper. Raise the flame a bit and stir occasionally. You are looking to reduce the juice from the tomatoes after it is boiling about 10 minutes add the basil. Stir and simmer 1 minute and pour over pasta. Sprinkle with a dusting of grated cheese and serve.

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