Fettuccine with Cherry Tomato Butter Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4
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Calories
660 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine with Cherry Tomato Butter Sauce
Description
Fettuccine with Cherry Tomato Butter Sauce features halved cherry tomatoes simmered gently with butter and diced onions until the tomatoes burst and meld into a creamy, flavorful sauce. The cooking takes about 30-35 minutes on medium heat, allowing the natural sweetness and acidity of the cherry tomatoes to deepen. The use of butter creates a smooth texture that coats the pasta beautifully. Fresh Italian flat-leaf parsley and hand-torn basil added at the end bring herbal brightness and freshness.
The pasta is cooked just short of al dente before being tossed into the sauce, where it finishes cooking and absorbs the tomato butter flavor. Incorporating reserved pasta water helps loosen the sauce as needed, ensuring a silky consistency. This method makes the pasta slightly creamy without added cream.
This dish is suitable for serving as a light dinner or a comforting lunch. The combination of tomatoes, butter, and fresh herbs pairs well with a simple green salad or crusty bread to complete the meal.
Since cherry tomato juiciness varies, you can add extra tomatoes or crushed plum tomatoes if the sauce seems thin. Save any leftovers chilled and reheat gently, preferably in a microwave, within 3 days.
Ingredients
- 1 pound (454g) Fettuccine pasta or linguine, spaghetti, etc
- 1/2 cup (113g) butter unsalted
- 1 medium onion finely diced
- 36 ounces (1kg) cherry tomato halved
- salt to taste
- black pepper to taste
- 1/4 cup Italian flat-leaf parsley minced
- 1/4 packed cup basil hand torn
- 2 cups (480g) water will most likely not need it all, reserved pasta water
Instructions
- In a large pan saute the onion in butter over medium-low heat until soft (about 5 minutes) then add the tomatoes. Season the tomatoes initially with a teaspoon of kosher salt.
- Cook the sauce over medium heat for 30-35 minutes (stir frequently and lower heat if scorching) or until the cherry tomatoes have burst and softened and the butter has completely blended in with the tomatoes.
- Meanwhile, bring a large pot of salted (2 tablespoons kosher salt per gallon of water) water to boil. When the sauce is almost to your liking begin boiling the fettuccine to 1 minute less than al dente.
- A few minutes before the pasta finishes cooking add 1 cup of pasta water to the sauce and stir to combine. Continue to cook the sauce over medium heat.
- Add the pasta to the sauce and toss to coat. Cook until the pasta is just al dente then turn off the heat and season to taste with more salt and pepper as required. Add the herbs, toss once more, then plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it up. Serve with grated parmesan cheese. Enjoy!
Notes
- Cherry tomatoes can vary in juiciness; add more or use crushed plum tomatoes if needed for a saucier texture.
- Reserve extra pasta water to adjust sauce consistency and keep it from drying out.
- Store leftovers in the refrigerator for up to 3 days, reheating carefully to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 660 kcal
% Daily Value*
| Calories | 660kcal | 33% |
| Carbohydrates | 96.7g | 32% |
| Protein | 16.9g | 34% |
| Fat | 25.5g | 39% |
| Saturated Fat | 14.6g | 73% |
| Cholesterol | 61mg | 20% |
| Sodium | 758mg | 32% |
| Potassium | 687mg | 15% |
| Fiber | 7.8g | 31% |
| Sugar | 12.3g | 25% |
| Calcium | 40mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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