Ribbon Noodles with Tomatoes and Cheese (Abruzzo)

Pasta

Ingredients

Fettucine - 1 1/2 pounds

Olive oil - 1/2 cup

Garlic, finely chopped - 2 cloves

Basil, finely chopped - 6 leaves

Mint, finely chopped - 3 leaves

Parsley - 2-3 sprigs

Italian peeled tomatoes - 14 oz can

Salt and pepper

Hot chili pepper, finely chopped - small piece

Grated pecorino or parmesan - 2/3 cup

Scamorza cheese, thinly sliced - 1/4 pound

Heat the olive oil and gently saute the garlic, basil, mint and parsley. Drain the tomatoes, chop them coarsely and add them to the pan , together with their liquid. Season to taste with salt, a pinch of pepper and the chili, and cook over a brisk heat for 20 minutes.

Bring a large pan of salted water to a boil and cook te fettuccine until just tender. Drain thoroughly and turn into a deep earthenware baking dish. Pour over the sauce, stirring gently to allow it to penetrate the dish ; sprinkle with the grated cheese and cover with slices of scamorza. Bake in a hot oven (425F) for a few minutes until the cheese is melted and bubbling.

Serves 6.