Dosi per 4:
500 g fettuccine
500 g pomodori da sugo
50 g burro
1 cipolla
parmigiano grattugiato
basilico
olio
sale
Far appassire la cipolla tritata nell’olio, unire i pomodori passati al setaccio, il sale, il basilico e far cuocere la salsa finché sarà ben densa. Cuocere le fettuccine al dente in abbondante acqua salata, condirli con la salsa preparata, il burro, il parmigiano e servire.
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