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Hazelnuts ragú

• 5 minutes to prepare •  40 minutes to cook  • Serves 4

As gluttonous as Easter time gets

Ok guys, let’s get serious now. Did anyone go full out for Easter?

We all know that when a family holiday falls on a Sunday that we really let loose. So even if you ate your weight in chocolate eggs yesterday, think of tonight as the main event. And this hazelnut ragú should definitely be the MAIN EVENT.

Date night pasta here we come Now, even if I was just planning to treat myself with some vegetarian dish, this would still be on the menu. But if you do have someone you’re trying to impress, I promise this will not disappoint. It’s comforting, rich, sophisticated, and alarmingly easy. The “easy factor” is honestly the most important part of any week dinner. Because no one should be stressed, sweaty, and starving when all they want is some love and comfort. 

Here's what you will need for the 4-serving recipe:
 

320 g fresh pasta
100 g hazelnuts
250 g passata di pomodoro
1 clove garlic
1 shallot

dry rosemary
EVO oil
salt and pepper

1. Pour 2 tablespoons of EVO oil in a pan and place it over medium heat. When the oil is hot, add the shallot - cut into 4 pieces - and the clove of garlic, and let them become soft and golden
2. Toast hazelnuts in another pan, with no oil, at minimum heat. It will take about 10 minutes, it is important to move them often, so that they do not get burned
3. Cit hazelnuts roughly with a sharp knife, and add them to the pan with shallot
4. Add the passata di pomodoro, cover with a lid and let it cook for 30 minutes
5. Meanwhile, cook the pasta in boiling salted water
6. Remove the shallot and the garlic from the ragu', add the rosemary, then switch the heat off
7. Drain pasta al dente. Add it to the ragu' sauce. Stir to mix well and serve to the table!

Nutrition Facts of this dish are right below. Data is provided per serving.

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