Tomato Basil Fettuccine
Experience the perfect harmony of fresh, vibrant flavors with this Tomato Basil Fettuccine recipe—a quick and easy dish that's ready in just 30 minutes! Tender fettuccine is tossed in a luscious olive oil-based sauce infused with garlic, sautéed cherry tomatoes, fragrant basil, and a touch of red pepper flakes for subtle heat. A sprinkle of Parmesan cheese adds creamy, salty notes, tying the dish together beautifully. Ideal for weeknight dinners or casual entertaining, this pasta recipe showcases simple, wholesome ingredients for a comforting meal that feels gourmet. Whether you're craving light Mediterranean flavors or searching for a vegetarian pasta option, this Tomato Basil Fettuccine is guaranteed to satisfy.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 2 cups cherry tomatoes
- 1 cup fresh basil leaves
- 1 cup Parmesan cheese
- 0.5 teaspoons red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups pasta water
Instructions
Bring a large pot of salted water to boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Mince the garlic cloves and add them to the skillet, sautéing for 1-2 minutes until fragrant but not browned.
Halve the cherry tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Season the tomato mixture with salt, black pepper, and red pepper flakes. Stir to combine.
Reduce the heat to low. Add the drained fettuccine to the skillet along with the reserved pasta water. Toss the pasta to coat it evenly in the tomato sauce.
Tear the fresh basil leaves into small pieces and stir them into the pasta.
Sprinkle the grated Parmesan cheese over the pasta and gently toss to combine.
Serve the Tomato Basil Fettuccine immediately, garnished with additional basil leaves and Parmesan cheese if desired.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 244 mg | 5% | |
*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.
