Fettuccine Pasta with Tomato Sauce
Indulge in the comforting flavors of homemade Italian cuisine with this Fettuccine Pasta with Tomato Sauce recipe—an easy yet irresistible dish perfect for weeknight dinners or casual gatherings. Tender fettuccine is enveloped in a rich, velvety tomato sauce made from canned crushed tomatoes, sautéed onions, and garlic, enhanced by aromatic herbs like oregano and basil. A touch of sugar balances the acidity of the tomatoes while freshly chopped basil adds a burst of freshness. Finished with a sprinkle of Parmesan cheese for creamy indulgence, this recipe offers all the heartwarming flavors of classic Italian pasta. Ready in just 40 minutes, this hearty, flavorful dish serves four and pairs beautifully with garlic bread or a crisp side salad. Perfect for those looking to master homemade pasta recipes!
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves, chopped fresh basil leaves
- 50 grams grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil over high heat. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Stir in the crushed tomatoes and tomato paste, and mix well to combine with the onion and garlic.
Add the dried oregano, dried basil, granulated sugar, salt, and black pepper, stirring to incorporate the seasonings evenly into the sauce. Let the sauce simmer on low heat for about 15 minutes, stirring occasionally.
Taste the sauce and adjust the seasoning if necessary. For a thinner sauce, add a little reserved pasta water until the desired consistency is reached.
Toss the cooked fettuccine into the skillet with the tomato sauce, ensuring the pasta is thoroughly coated. Add more reserved pasta water if needed to achieve a creamy texture.
Mix in the chopped fresh basil leaves, and remove the skillet from the heat.
Divide the pasta among serving plates and top each with grated Parmesan cheese.
Serve immediately, garnishing with additional fresh basil leaves if desired.
Nutrition Facts
Calories |
2211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4237 mg | 184% | |
| Total Carbohydrate | 369.9 g | 135% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 62.9 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3334 mg | 71% | |
*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.
