Fettuccine Fermentata with Marinara Sauce and Garlicky Bread Crumbs - Wheat Recipes | Anson Mills - Artisan Mill Goods

Ingredients

• 2 (28-ounce) cans San Marzano–style tomatoes
• 1 cup spring or filtered water
• ½ cup extra-virgin olive oil, plus additional for drizzling
• 1 large yellow onion, diced large
• 5 medium garlic cloves, germ removed if present, chopped
• 2 tablespoons chopped fresh oregano
• 1½ teaspoons Aleppo pepper or red pepper flakes
• ½ cup robust red wine
• Fine sea salt and freshly ground black pepper
• 12 to 18 ounces Fettuccine Fermentata
• 1 recipe Garlicky Herbed Bread Crumbs
• Finely grated Parmesan Reggiano, for serving
• Fresh basil leaves, whole if small, torn if large, for serving