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Tomato Cream Fettuccine with Spinach



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Tomato Cream Fettuccine with Spinach
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1 onion, chopped
1 carrot, chopped
1/4 cup olive oil
5 garlic cloves, chopped
Two 28-ounce cans plum tomatoes,
drained, reserving juice, chopped
12 ounces tomato paste
1 pound dried fettuccine
1 cup freshly grated Parmesan
2 cups heavy cream
1 pound fresh spinach, trimmed, washed,
spun dry, torn into bite-size pieces
6 ounces pitted black olives

In a large saucepan cook onion and carrot in oil over moderate heat,
stirring, until onion is softened. Add the garlic, tomatoes with reserved
juice, tomato paste, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, 1 hour.
In a kettle of boiling salted water cook the fettuccine until al dente and
drain it well. In a large bowl toss it with the Parmesan. Stir the cream,
a little at a time, into the tomato mixture, adding enough to achieve the
desired consistency. Stir in the spinach and olives. Simmer the sauce 2
minutes. Toss the fettuccine with the tomato sauce. Serves 6 to 8.

Featured Archive Recipes:
Fettuccine with Spinach-Ricotta Sauce
Pink Fettuccine Alfredo


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