Piadina Italiana owner Tetta Ortiz-Matera on ingredients: "You don’t have to use expensive ingredients. Fresh and simple—that's what’s important."
300-gram canned whole peeled tomatoes
2 tablespoons olive oil
1/4 cup onion, minced
1 small finely chopped carrot
salt and pepper, to taste
200 grams panzerotti pasta, cooked according to package directions
(or any stuffed pasta like ravioli or tortellini)
Parmesan cheese on top for topping
1 Blend a canned tomatoes in food processor until smooth. Set aside.
2 Heat olive oil in a nonstick pan, add onion, and carrot. Sauté for a few minutes then add blended tomatoes. Simmer for 45 minutes or until thick. Season with salt and pepper. Add cooked pasta. Toss the pasta in tomato sauce (avoid stirring or mixing because the panzerotti may break open and lose its shape). Simmer in low fire for a couple of minutes.
3 Transfer to a plate, sprinkle Parmesan cheese on top, and serve.
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Photography by Patrick Martires | Styling by Elaine P. Lim | Placemat from SM Homeworld
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