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Fettuccine with Cherry Tomato Butter Sauce

Cherry tomatoes are sauteed in butter with chopped onion, tossed with al dente fettuccine, and finished with fresh parsley and basil. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4
Calories: 660 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound (454g) fettuccine or linguine, spaghetti, etc
  • 1/2 cup (113g) unsalted butter
  • 1 medium onion finely diced
  • 36 ounces (1kg) cherry tomatoes halved
  • salt and pepper to taste
  • 1/4 cup minced flat-leaf Italian parsley
  • 1/4 packed cup basil hand torn
  • 2 cups (480g) reserved pasta water will most likely not need it all

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • Some tomatoes will be juicer than others.  If you need a bit more tomato, feel free to increase the amount of cherry tomatoes or supplement with 14 ounces (half of a can) of crushed plum tomatoes.
  • Make sure to reserve extra pasta water, to thin the sauce as much as required to avoid it drying out. 
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition Information

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 (20%) Fiber 7.8g (31%) Sugar 12.3g (25%) Calcium 40mg (4%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 660

% 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.