Ingredients (3/4 people) 
250 g Antica Pasta linguine, 400 g peeled tomatoes, 30g butter, 2 small glasses of brandy, 1 carrot, 1 celery stalk, 1 onion, extra virgin olive oil, sugar, salt, pepper.
Execution 
Let the butter wilt in a pot, then add the peeled tomatoes, a tablespoon of sugar and the brandy, stir well until it evaporates. Then add salt and let everything cook for about ten minutes. In a second small pot, put olive oil, finely cutted onion, celery and carrot. When very lightly browned, add it to the tomato sauce. In the meantime, cook the linguine until they are al dente in a deep pot of salted water, add the sauce and pepper to taste.
