This Fettuccine in Tomato Sauce is full of juicy tomatoes, pungent garlic, and fresh herbs. If you like your pasta full of flavor, then you're going to love this delicious dish.
I love pasta dishes because they are so versatile and most everyone loves them. They're also filling and flavorful. This Fettuccine in Tomato Sauce is simple and easy to put together, but has a complex blend of flavors. The combination of fresh herbs and garlic tastes amazing with the sweetness of the sauteed tomatoes. With al dente fettuccine, you've prepared a delicious vegan meal.
Fettuccine in Tomato Sauce can serve as a dinner or lunch. It's a tasty and satisfying dish without being too heavy. It's also easy to make, so you can whip it up quickly even on busy days. Leftovers can be reheated for lunch, or served as a side with another meal. This pasta dish is flavorful, yet can complement lots of other great recipes. Let's talk about what goes into it.
What you'll need
- Pasta. Other types of pasta could be used. I really prefer long cuts for this recipe, such as fettuccine, linguine, or spaghetti, though other shorter cuts would work, too.
- Tomatoes. It's best to use cherry tomatoes because they are sweeter and have more flavor.
- Olive Oil. You can use other kinds, if preferred, but olive oil is best here.
- Garlic. Yes! And add some extra, too!
- Spices. Salt and Pepper.
- Herbs. Parsley and basil make the best combination. You can skip one of them, if that's what you have on hand. Just don't substitute them with dried herbs.
How to make this pasta
1. Start by bringing a large pot of water to a boil. While the water is heating up, saute the tomatoes in olive oil over medium heat in a saute pan for about 15 minutes, or until the tomatoes are tender and release their juices.
2. Start cooking your pasta according to the directions on the box. It should be cooked al dente.
3. Add the salt, pepper, red pepper flakes, and garlic to the tomatoes and cook for another minute.
4. At this point, add the basil, parsley, and cooked (not rinsed) pasta to the saute pan. Stir everything well. (Note: if the pasta is not cooked at this point, you can set the sauce aside and let it wait for the pasta to finish cooking).
- Do not rinse the pasta. The starch in the water is what helps the tomato sauce adhere to the pasta. It will absorb and hold the sauce better if you don't rinse it.
- Use cherry or grape tomatoes. These two tomato varieties are best because they have a natural sweetness and more flavor than other types.
- Be generous with garlic. Garlic does amazing things in pasta dishes. Don't skimp on the garlic because its pungent flavor adds so much to the other ingredients in the sauce.
Make it creamy!
There is also a creamy version of this pasta recipe. If you wish to make it creamy, just add ¾ cup of coconut cream or full-fat coconut milk in the last step, at the same time as you add the herbs and pasta to the sauce. Mix well and now you have a delicious creamy tomato sauce.
How to store and reheat
The best way to store this Fettuccine in Tomato Sauce is in an airtight container in the refrigerator. It will stay fresh in there for about 4-5 days. When you are ready to reheat the dish, you can either microwave it for a few minutes or heat it up on the stove. If most of the liquid has been absorbed into the pasta, you can add a little water or tomato sauce to loosen it up as it heats.
This Fettuccine in Tomato Sauce is such a simple and flavorful dish. Fresh ingredients with al dente pasta, it's a satisfying meal that can be enjoyed day or night. It also makes a versatile foundation for other variations, so feel free to add in some favorite veggies or proteins. This vegan dish is popular with adults and kids, so why don't you give it a try for your next family dinner and then enjoy the compliments.
Fettuccine in Tomato Sauce
- ⅓ cup olive oil
- 2 lbs. cherry tomatoes, cut in half
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. red pepper flakes
- 4 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 2 tbsp. fresh basil, chopped
- 1 lb. fettuccine pasta, uncooked or other type of pasta
- Start by bringing a large pot of water to a boil. While the water is heating up, saute the tomatoes in olive oil over medium heat in a saute pan for about 15 minutes, or until the tomatoes are tender and release their juices.
- Start cooking your pasta according to the directions on the box. It should be cooked al dente.
- Add the salt, pepper, red pepper flakes, and garlic to the tomatoes and cook for another minute.
- At this point, add the basil, parsley, and cooked (not rinsed) pasta to the saute pan. Stir everything well. (Note: if the pasta is not cooked at this point, you can set the sauce aside and let it wait for the pasta to finish cooking).