Fettuccine with Tomato Sauce
Fettuccine with Fresh Tomato Sauce is a delightful and light Italian dish that highlights the vibrant flavours of ripe tomatoes. Finished with a sprinkle of Parmesan cheese and a drizzle of extra virgin olive oil, this dish celebrates simplicity and the essence of fresh ingredients. It is perfect for a quick, satisfying meal that feels both rustic and gourmet.
Equipment
- Large pot
- Large skillet
- Wooden spoon
Ingredients
- 400 g fettuccine pasta
- 1.5 kg ripe tomatoes
- four cloves garlic minced
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1/2 cup fresh basil leaves roughly torn
- 1/4 cup fresh parsley finely chopped
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
Instructions
- Bring a large pot of water to a boil. Cut the bottom of each tomato into an "X" shape for easier peeling. Blanch the tomatoes in water for 30 seconds, then transfer them to an ice bath. Peel and chop the tomatoes, removing seeds if desired.
- In a large pot of salted boiling water, cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the chopped tomatoes to the skillet—season with salt, freshly ground black pepper, and sugar. Simmer for about 15-20 minutes, stirring occasionally, until the tomatoes break into a thick sauce.
- Stir in the unsalted butter to the tomato sauce for a rich finish. Add the cooked fettuccine pasta to the skillet, tossing to coat the pasta evenly with the sauce.
- Mix the fresh basil leaves and parsley, allowing the herbs to wilt slightly from the sauce's heat. If necessary, adjust the seasoning with more salt and pepper.
Notes
You will always try ripe, high-quality tomatoes to ensure a rich and flavorful sauce. Different varieties can add depth to the flavour profile.