Ingredients for 4 persons:

  • 250 gr of Basil Fettuccine Filotea
  • 1 Tropea Onion
  • 1 stalk of celery
  • 15 sun-dried tomatoes
  • salt
  • a drizzle of extra virgin olive oil
  • 50 gr of grated pecorino romano
Taste fettuccine all’uovo


Thinly slice the onion into rings, cut the celery into pieces not too small, and the sun-dried tomatoes into strips.

In a pan, over low heat, heat up the extra virgin olive oil with the Tropea onion. When it is browned, add the celery and toss it for a couple of minutes, just enough time to make it flavor, but keeping it crisp.

Turn off the heat and add the sliced sun-dried tomatoes.

Cook the Basil Fettuccine Filotea in plenty of salted boiling water, taking care to remove the starch that rises to the surface with a skimmer and set it aside.

Add the water kept aside, turn off the heat and stir in the cheese, so as to amalgamate the starch and form a light cream.

Serve hot and  enjoy!

Ringraziamo Serena Grossi,  foodblogger di L’omin di panpepato autrice della ricetta e della foto realizzata con la nostra pasta all’uovo.