1 lemon, halved
1 pound/450 g fettuccine pasta
4 tablespoons/60 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dried chile peppers, crushed, optional
20 cherry tomatoes, halved
I cup/240 ml white wine
1 (25-ounce/750 ml) jar tomato puree
6 fresh mint leaves, chopped
2 tablespoons/30 ml unsalted butter
Generous sprinkle freshly grated Parmigiano cheese
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