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La Gustea-Style Fettuccine

La Gustea-Style Fettuccine


For the Tomato Basil Sauce:

  • 2 tablespoons EVOO

  • 2 tablespoons butter

  • 4 cloves garlic, thinly sliced or grated

  • One 14-ounce can Italian cherry tomatoes or diced tomatoes

  • Salt

  • ½ teaspoon sugar (a sprinkle)

  • 1 jar (3 cups) passata/tomato puree

  • A handful of basil, torn

For the Pasta:

  • 2 tablespoons EVOO, plus a drizzle to serve

  • 1 can artichokes in water, drained well, then halved

  • Salt

  • One pound fettuccine

  • Grated pecorino cheese, about 1 cup

  • 8 ounces fior di latte or fresh mozzarella cheese, patted dry and shredded

  • ¼ to 1/3 pound prosciutto di Parma and/or speck, sliced into 1 inch ribbons across


Serves: 4 to 6

For the sauce, heat EVOO and butter over medium heat. Add garlic and swirl a minute or 2, add tomatoes and, if using cherry tomatoes, break them up a bit with paddle or spoon.  Add salt and a pinch of sugar, stir in passata and basil and simmer until ready to serve.

For the pasta, bring large pot of water to boil.  

Heat a medium nonstick skillet over medium-high heat with 2 tablespoons oil, 2 turns of the pan. Add the artichokes and lightly brown them. Remove from heat when done, 3 to 5 minutes once added to pan.    

Salt boiling water and undercook fettucine by 1 minute. Reserve a half a mug of hot cooking water and add to sauce or transfer pasta with tongs or spider to sauce if not using a strainer or colander and that will add starchy liquid to the sauce as well. Add a drizzle more EVOO and the grated pecorino cheese and vigorously combine with tongs for a minute. Top with mozzarella, artichokes and the ribbons of ham.