Ingredients:
10 people:
800 g fresh fettuccine
10 large tomatoes
1 kg chopped canned tomatoes
50 g concentrated tomato purée
2 onions
100 g capers
1 kg mixed fresh mushrooms (e.g. beech mushrooms, chanterelles, king trumpets, field mushrooms)
Fresh oregano
Fresh chervil
Fresh tarragon
Cress
Procedure:
Cook the pasta al dente in well-salted water with oil. Rinse lightly in cold water and set aside until ready to serve.
Cut the tomatoes into wedges and season with salt and pepper, cane sugar, and a little apple cider vinegar. Bake at 60 degrees Celsius for 24 hours together with the onions and capers. Then sauté everything in a little oil and add the chopped tomatoes and tomato purée. Simmer the mixture for a couple of hours until almost all the liquid has evaporated. Blend the mixture and season with salt and pepper, cane sugar, and vinegar.
Heat to boiling point just before serving.
Clean the mushrooms, cut them into suitable pieces, and fry them over a high heat in a pan with a little oil. Season with salt and pepper and set aside until ready to serve.
The herbs are picked, rinsed, dried, and roughly chopped.
Serving:
Carefully toss the pasta in the hot tomato sauce together with the mushrooms and almost all of the herbs. Place the pasta in a deep plate and garnish with the rest of the herbs and/or fresh cress. Fresh Parmesan cheese can be grated over the dish, which can be served with freshly baked bread.
