Fettuccine and Tomatoes
Elevate your weeknight dinner game with this vibrant and simple recipe for Fettuccine and Tomatoes! Bursting with fresh flavors, this dish combines tender fettuccine pasta with juicy, sautéed cherry tomatoes, aromatic garlic, and a hint of crushed red pepper for a subtle kick. A generous sprinkle of fresh basil and grated Parmesan cheese ties it all together in a light olive oil-based sauce that's both comforting and refreshing. Perfectly seasoned with salt and freshly ground black pepper, this quick 25-minute recipe is ideal for busy evenings yet elegant enough for entertaining. With its minimal ingredients and bold flavors, Fettuccine and Tomatoes is a must-try for pasta lovers craving a taste of Mediterranean-inspired simplicity.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp extra-virgin olive oil
- 3 pieces garlic cloves, minced
- 2 cups ripe cherry tomatoes, halved
- 1 cup fresh basil leaves, chopped
- 1 cup grated Parmesan cheese
- 0.5 tsp crushed red pepper flakes (optional)
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 quarts water for boiling
Instructions
Bring a large pot of water to a boil and add 1 teaspoon of salt.
Add the fettuccine pasta to the boiling water and cook according to package instructions (approximately 10-12 minutes) until al dente. Stir occasionally to prevent sticking.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but not browned.
Stir in the halved cherry tomatoes and cook for 3-4 minutes until they soften and release their juices.
Add a pinch of red pepper flakes, if desired, and season with black pepper to taste. Continue to cook for another minute.
Drain the pasta, reserving 1/2 cup of the pasta water. Add the cooked pasta directly to the skillet with the tomato mixture.
Toss the pasta gently to combine, adding a few tablespoons of the reserved pasta water as needed to create a light sauce.
Stir in the chopped basil and half of the grated Parmesan cheese.
Divide the pasta among serving plates and garnish with the remaining Parmesan cheese and additional basil if desired.
Serve immediately and enjoy your Fettuccine and Tomatoes!
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 22.6 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1180 mg | 91% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1490 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
