Fettuccine with Oven Roasted Tomato Sauce
Transform your pasta night with this vibrant and flavorful Fettuccine with Oven Roasted Tomato Sauce! This recipe brings together the sweetness of oven-roasted cherry tomatoes, the richness of roasted garlic, and a burst of fresh basil in a velvety sauce that perfectly clings to tender fettuccine. The tomatoes caramelize beautifully in the oven, intensifying their flavor, while a dash of crushed red pepper flakes adds a gentle kick (if you like a bit of heat). The sauce is quick to blend and balanced with just a touch of optional sugar for acidity. Topped with a generous sprinkle of grated Parmesan cheese, this dish is an all-around comforting, restaurant-quality meal made right in your kitchen. Ready in less than an hour and perfect for weeknight dinners or casual gatherings, it’s a must-try for pasta lovers looking for a fresh twist.
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 2 lbs Cherry tomatoes
- 4 Garlic cloves
- 4 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 cup Fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 1 tsp Sugar (optional, to adjust acidity)
Instructions
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes on a large baking sheet. Add the garlic cloves (unpeeled) to the sheet.
Drizzle the tomatoes and garlic with 3 tablespoons of olive oil. Sprinkle with salt, black pepper, and crushed red pepper flakes if using.
Toss the tomatoes and garlic to ensure they are evenly coated in the seasoning and oil.
Roast in the preheated oven for 25-30 minutes, or until the tomatoes are blistered and slightly caramelized. Remove from the oven and let cool for 5 minutes.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
Once cooled slightly, peel the roasted garlic cloves and add them to a blender or food processor along with the roasted tomatoes.
Blend the tomatoes and garlic into a smooth sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out. Taste and adjust seasoning with additional salt, pepper, or sugar to balance acidity.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the blended sauce and simmer for 5 minutes to meld the flavors.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta in the sauce. If needed, add small amounts of reserved pasta water to loosen the sauce and ensure it evenly coats the pasta.
Chiffonade the fresh basil leaves and stir them into the pasta just before serving.
Portion the pasta onto plates and garnish with freshly grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
1385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 148.4 g | 54% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 31.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 624 mg | 48% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2562 mg | 55% | |
*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.
