Serves 4 - 6
Prep & Cook Time 30 minutes
Ingredients
3 tbsp olive oil
1 medium onion, diced
4 cloves garlic, roughly minced
4 fresh tomatoes halved and quartered
1 can whole peeled tomatoes, purée in a food processor, set aside
8 butternut mushrooms, diced
150g Kalamatta pitted olives
1 tsp salt
1/2 tsp cracked black pepper
30g unsalted butter
50g grated Pecorino cheese
1 packet 500g fettucine, or pasta of your choice
Method
Heat oil in a large saucepan, on high heat
Sauté onion and garlic, cook for 10 minutes, until soft. Add fresh tomatoes, cook for another 5 minutes Lower heat to medium, add purée tomatoes, mushrooms and olives. Season with salt and pepper. Let it simmer, until sauce thickens slightly for another 20 minutes
Boil water in a large pot, add 1 teaspoon of salt, stirring occasionally, until pasta is al dente. Drain pasta in a colander and run it quickly under cold water and set it aside
Bring pasta sauce back on medium heat, add butter then add pasta to the sauce and stir until pasta is well coated in the sauce. Remove from heat
Divide pasta into bowls and add one teaspoon of Lainey’s Chilli Oil with grated Pecorino and garnish with basil leaves