Fettuccine Pomodoro Pasta
Fettuccine Pomodoro Pasta is a timeless Italian classic featuring silky fettuccine noodles tossed in a vibrant, slow-cooked tomato sauce infused with garlic, basil, and olive oil. This dish celebrates simplicity — each bite bursting with fresh tomato sweetness, aromatic herbs, and the gentle richness of olive oil. Perfect for weeknight dinners or elegant occasions, it’s the ultimate comfort food done the Italian way.
3 weeks ago
Ingredients
For the Pomodoro Sauce
For the Pasta
Nutrition Facts (per serving)
- Calories410
- Total Fat12 g
- Saturated Fat3 g
- Cholesterol10 mg
- Sodium530 mg
- Total Carbohydrate60 g
- Protein12 g
Instructions
- 1Bring a large pot of water to a boil. Add salt and fettuccine pasta. Cook until al dente (firm to the bite) according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
- 2Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30–40 seconds until fragrant — do not brown.
- 3Add finely chopped onions and cook for 3–4 minutes until soft and translucent.
- 4Stir in tomato paste and cook for a minute to deepen the color and flavor. Then add crushed tomatoes, salt, pepper, sugar, and chili flakes (if using).
- 5Reduce heat to low and simmer uncovered for 15–20 minutes, stirring occasionally. The sauce will thicken and develop a rich flavor. Crush large tomato chunks with a spoon if needed.
- 6Add fresh basil leaves and simmer for another 2 minutes. Adjust seasoning to taste.
- 7Add the cooked fettuccine directly into the sauce. Toss gently to coat evenly. If the sauce feels too thick, add a splash of the reserved pasta water.
- 8Once pasta is well coated and glossy, remove from heat. Drizzle with a little olive oil, sprinkle with Parmesan cheese, and garnish with basil leaves.
- 9Serve immediately with extra Parmesan on the side. Enjoy your authentic Italian Pomodoro pasta!
Storage Tips
- 1Pomodoro sauce can be made in advance and stored in the refrigerator for up to 4 days. Reheat gently before tossing with pasta.
- 2Cooked pasta with sauce can be refrigerated for 1–2 days. Add a splash of water or olive oil while reheating to restore creaminess.
- 3You can freeze the Pomodoro sauce (without pasta) for up to 2 months. Thaw and reheat with a little fresh basil before use.
Pro Tips
- 1Use high-quality Italian tomatoes (San Marzano or Roma) for the best sweet-tart flavor in the sauce.
- 2Never overcook fettuccine — it should be slightly firm. The pasta continues cooking when tossed with the hot sauce.
- 3Adding reserved pasta water helps emulsify the sauce, making it cling beautifully to the noodles.
- 4For extra richness, stir in a knob of butter just before serving — a restaurant secret known as “mantecare.”
- 5Always add fresh basil at the end — cooking it too long dulls its aroma and flavor.
