Steps

1. Remove the core from 1 Tomato, make a shallow incision on the back. Blanch in boiling water, then transfer to ice water once the skin cracks. Peel the skin. (Key Tip!) Be careful not to cut too deep, or the flesh will come out.
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2. If you find the seeds of the blanched tomato bothersome, remove them and cut into bite-sized pieces.
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3. Arrange 4-5 Basil Leaves face up in a dish and drizzle with Extra Virgin Olive Oil to taste.
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4. Bring water to a boil in a pot, add Salt to taste, and cook 60g Fettuccine for about 1 minute less than the package instructions, until al dente. (Key Tip!) Cooking the pasta slightly firm will allow you to enjoy its texture when tossed with the sauce.
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5. Pour 200cc Tomato Juice into a frying pan and heat over medium heat. (Key Tip!) Using a rich tomato juice will result in a more delicious dish.
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6. Add Pecorino (or Parmesan) a pinch to the warm tomato juice all at once and warm gently. (Key Tip!) Pecorino Romano cheese is highly recommended.
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7. Season with Salt to taste. If necessary, adjust with a small amount of water.
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8. Add the cooked Fettuccine and chopped tomato to the sauce and gently warm everything together, tossing well to combine.
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9. Plate the pasta and garnish with the prepared Basil Leaves. It's ready!
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