Fettuccine with Fresh Tomato Sauce

View all Recipes Edit this Recipe

Fettuccine with Fresh Tomato Sauce
1 of 1 photo

Fettuccine with Fresh Tomato Sauce

Added by: on Aug 19th, 2011
Ever since the first week of my CSA share, I have anxiously awaited the arrival of fresh tomatoes. This week, I received my first batch! The share came with a bag of Roma tomatoes, a bag of Red tomatoes, and a pint of Sungold cherry tomatoes so expect quite a few tomato recipes to be posted in the .. more >
Prep Time:
15 min
Cook Time:
10 min
Ready In:
25 min



Original Recipe Yield: 4 servings


  • 2 pounds ripe tomatoes (about 4), chopped
  • 1 large clove garlic, minced
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 2/3 cup lightly packed fresh basil
  • 1 pound fresh fettuccine pasta
  • 1/3 cup grated Parmesan cheese, plus more for serving
Nutrition Facts
Fettuccine with Fresh Tomato Sauce

Servings Per Recipe: 4

Amount Per Serving

Calories: 575

  • Total Fat: 15.4 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 7.3 mg
  • Sodium: 885.5 mg
  • Total Carbs: 99.7 g
  •     Dietary Fiber: 15.4 g
  •     Sugars: 6.1 g
  • Protein: 14 g

how is this calculated?

Get NI Widget Code



Heat a pasta pot of water over high heat and bring to a boil.


Roughly chop your tomatoes and mince the garlic.


Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.


Add the basil and pulse to mix.


Dd salt to the pasta pot so that the pasta doesn't stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta because I thought it might soak up the sauce better.


Drain the pasta and toss with the tomato sauce and Parmesan cheese.


Set aside for one minute so the pasta can absorb the liquid.


Top with additional Parmesan and serve.

Cooks' note:
Wow. I wish a quick batch of pasta always tasted this good. I was stunned with how delicious this was for so little work. (Honestly, the longest part of the process was waiting for the water to come to a boil). I really do believe that the fresh pasta is a way to go for this dish.
The tomato sauce is super thin, so if you prefer a chunky sauce, you might want to finely chop another tomato and put it to the side. Add the chopped tomato to the puree when you are mixing it with the pasta.


0 of 0 videos

Ratings & Reviews:



By: Mommy_loves_to_cook on Sep 5th, 2011
fettuccine looks fantastic!

Similar Recipe(s):

Chicken and Fettuccine with Tomato "Cream" Sauce

Chicken and Fettuccine with Tomato "Cream" Sauce

Submitted by: Stacey Pugh
Added on: Jun 13th, 2013
This recipe is FULL of flavor! And, of course it uses two of my kitchen loves...garlic and red pepper flakes! Serve this with garlic bread and it is a garlic lovers meal! And, it replaces the need to use heavy cream or light cream with greek yogurt! YUM!
Fast, Fresh Tomato Sauce

Fast, Fresh Tomato Sauce

Submitted by: Josey
Added on: Nov 11th, 2010
Finish this sauce with a little olive oil and use it as is or use it to build a more complex sauce. For example, you could cook some minced onion or shallot in olive oil with rosemary (or parsley, basil, or oregano) and garlic, then add the tomato sauce and simmer for 20 minutes. You could finish it with a spoonful of cream or sharpen it with a few drops of aged balsamic vinegar.
Linguine with tomato and anchovy sauce and flaked fresh sardines

Linguine with tomato and anchovy sauce and flaked fresh sardines

Submitted by: Christina
Added on: Dec 20th, 2010
Linguine (also spelled 'Linguini') is a form of pasta - flat like fettuccine and trenette, but narrow like spaghetti. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine.
© . All Rights Reserved