Fettuccine al Pomodoro is a party of simple ingredients. The contrast between the soft pasta and the tangy, slightly sweet tomato sauce is pure comfort food. It’s perfect for a weeknight dinner but fancy enough for guests or a dinner party. You can also customize it by adding sautéed vegetables or grilled chicken for extra protein or a drizzle of more virgin olive oil for added richness.

Ingredients

For the Fettuccine:

• 400g (14 oz) fresh fettuccine pasta (or 300g dry fettuccine)
• Salt (for pasta water)

For the Pomodoro Sauce:

• 6-8 ripe medium tomatoes (Roma or plum tomatoes work well), diced (about 5 cups)
• 3 tbsp extra virgin olive oil
• 3-4 garlic cloves, finely minced
• 1/4 tsp red pepper flakes (optional, for a bit of heat)
• 1 tbsp tomato paste (optional, for extra richness)
• 1 tbsp fresh basil, finely chopped (plus extra for garnish)
• Salt and pepper, to taste
• A pinch of sugar (optional, depending on tomato sweetness)
• 1/2 cup freshly grated Parmesan cheese (optional, for serving)

Cooking Method and Steps

Fettuccine al Pomodoro is a pleasing Italian dish that mixes the heartiness of freshly made fettuccine with a simple but flavorful tomato sauce. The sauce is made with ripe, juicy tomatoes, garlic, olive oil, and basil, all tossed collectively to create a dish that’s comforting yet light. Perfect for any event, this recipe is easy to make and will bring a flavour of Italy to your kitchen. To make this Chocolate Chip Cookies recipe easy, follow these steps.

Step 1. Prepare the Pasta

• Bring a large pot of salted water to a boil over excessive heat.
• Add the fettuccine and cook according to package instructions or until al dente (normally 2-4 mins for fresh pasta, or about 9-10 minutes for dried fettuccine).
• Once cooked, reserve about 1/2 cup of pasta cooking water and drain the pasta.

Step 2. Make the Pomodoro Sauce

• While the pasta is cooking, heat the olive oil in a skillet over medium heat.
• Add the minced garlic and sauté for about 1 minute, till fragrant but not browned.
• Add the diced tomatoes to the skillet, together with the tomato paste (if the usage of). Stir properly and bring to a simmer. Let it cook dinner for 10-12 mins, allowing the tomatoes to break down and the sauce to thicken barely.
• Season the sauce with salt and pepper to flavour. Add the red pepper flakes if you like a bit of heat, and a pinch of sugar if the tomatoes are too acidic.
• Stir in the chopped basil and retain to simmer for an additional 2-3 minutes.

Step 3. Combine Pasta and Sauce

• Once the sauce has thickened, add the cooked fettuccine directly to the skillet with the Pomodoro sauce. Toss the pasta lightly to coat with the sauce.
• If the sauce appears too thick, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you reach the preferred consistency.

Step 4. Serve and Garnish

• Divide the pasta among plates or bowls.
• Top with freshly grated Parmesan cheese (if using) and garnish with additional clean basil leaves for a burst of colour and taste.

Tips for the Perfect Fettuccine al Pomodoro

• Tomato Selection: Using ripe, in-season tomatoes will really increase the taste of the sauce. If fresh tomatoes aren’t to be available, high-quality canned San Marzano tomatoes can be used as an alternative.
• Homemade Fettuccine: If you’ve got time, making self-made fettuccine will make the dish even extra special. Fresh pasta has a delicate texture that pairs splendidly with the simple Pomodoro sauce.
• Adjust the Sauce Consistency: You can regulate the thickness of the sauce by adding a bit of the reserved pasta water. This helps bind the sauce to the pasta without making it too soupy.
• Parmesan: While the dish can be enjoyed without cheese, a beneficent sprinkle of freshly grated Parmesan or Pecorino Romano adds an additional layer of richness.