Fettuccine Pomodoro

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This recipe is proof that a few awesome ingredients can totally transform a dish. Parmesan and fresh basil turn simple fettuccine and sauce from something to eat into something to savor.

serves/makes:

ready in:
under 30 minutes

ingredients

6 ounces dried fettuccine pasta
2 cans (14.25 ounce size) diced tomatoes with garlic & onion, undrained
1/4 cup chopped fresh basil, plus more for garnish, if desired
1/2 cup shaved Parmesan cheese
salt and pepper, as needed

directions

Cook the fettuccine in a large pan of salted water over high heat. Cook until the pasta is al dente. Drain the pasta well and set aside.

While the pasta is cooking, place the tomatoes and their liquid in a large skillet over medium-high heat. Bring the liquid to a boil then reduce the heat to a simmer. Let the tomatoes simmer, uncovered, for 5 minutes or until some of the liquid has reduced and the sauce has thickened slightly.

Stir the pasta and basil into the sauce and mix well. Let the pasta and pomodoro sauce cook for 1-2 minutes, stirring gently. Season the pasta and sauce, if needed, with salt and pepper.

Divide the fettuccine pomodoro between individual serving bowls. Garnish each with shaved Parmesan and fresh basil, if desired. Serve immediately.

recipe tips

Make sure the pasta is only cooked to al dente, as it will continue to cook slightly when tossed with the hot sauce.

Reserve some pasta water to adjust the sauce consistency if needed.

If you like stronger garlic flavor than what the canned tomatoes provide, add a clove of minced garlic to the tomatoes while simmering.

If you don't have freshly shaved Parmesan you can use fresh grated. Pre-shredded cheese won't blend with the sauce as evenly but can be used in a pinch.

Want some heat? Add a pinch of crushed red pepper flakes to the sauce.

Garnish with additional fresh basil right before serving to maintain its vibrant color and fresh flavor.

This dish is best served immediately, as the pasta will continue to absorb the sauce over time.

common recipe questions

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Chop them finely and cook a bit longer to break them down and create a sauce-like consistency.

Is it possible to use dried basil instead of fresh?

While fresh basil is preferred for its flavor, you can use dried basil. Use about one teaspoon (or to taste) of dried basil as a substitute for a quarter cup of fresh basil.

Can I add protein to this dish?

Grilled chicken, shrimp, or even sauteed mushrooms or eggplant would be delicious in this recipe.

Can I freeze leftovers?

Leftovers will freeze well but note that fresh basil may become discolored. Store the leftovers in an airtight container for up to 3 months. Let thaw in the refrigerator overnight then reheat gently on the stovetop, adding liquid if the sauce is too thick.

Can I make this ahead of time?

It's a quick cooking dish but you could cook the pasta ahead of time and refrigerate it. Add it to the sauce in the skillet to reheat it.

Can I use other pasta?

Other pasta like angel hair or spaghetti work well with this type of sauce. You can use short pasta like rigatoni in a pinch but the sauce may need to be thicker to cling to the pasta properly.

Can I use regular diced tomatoes?

If you use regular diced tomatoes you will need to add additional flavoring. You can add chopped onions and garlic or simply add garlic and garlic seasonings (or a combination of fresh ingredients and dry seasoning).