Fettuccine with Tomato Sauce
Indulge in the comforting simplicity of **Fettuccine with Tomato Sauce**, a classic Italian-inspired dish that's perfect for weeknight dinners or special occasions. This recipe features tender fettuccine pasta tossed in a rich, aromatic tomato sauce made from simmered canned tomatoes, savory garlic, and sweet onions, with a fragrant medley of dried oregano and basil. A hint of sugar balances the acidity, while fresh basil and a generous sprinkle of freshly grated Parmesan cheese add the finishing touch. With just 10 minutes of prep and 30 minutes of cooking, this hearty and flavorful meal serves four and is sure to become a household favorite. Ideal for pasta lovers, it’s an easy, wholesome recipe made with pantry staples that delivers restaurant-quality results in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves
- 1 medium Onion
- 800 grams Canned whole tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 5 grams Fresh basil leaves
- 50 grams Parmesan cheese
- as needed for boiling Water
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt.
While the water is heating, peel and finely chop the garlic cloves and the onion.
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion to the saucepan and sauté for about 5 minutes, or until translucent.
Add the garlic to the onions, cooking for an additional 2 minutes, ensuring the garlic does not burn.
Pour in the canned whole tomatoes, including the juice. Use a spoon to break the tomatoes into smaller pieces.
Stir in the tomato paste, dried oregano, dried basil, sugar, salt, and ground black pepper.
Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until it thickens. Adjust seasoning to taste.
Once the water is boiling, add the fettuccine and cook according to package instructions until al dente, typically 8-10 minutes.
Drain the pasta, reserving half a cup of the pasta water.
Add the cooked fettuccine to the saucepan with the tomato sauce. If the sauce is too thick, use some reserved pasta water to loosen it.
Toss the pasta with the sauce over low heat until well combined.
Chop the fresh basil leaves and sprinkle them over the pasta.
Serve the pasta hot, garnished with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 52.9 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2211 mg | 47% | |
*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.
