Fettuccine with Cherry Tomato Sauce
Updated: 2 days ago
This is the pasta I want on a warm evening when the cherry tomatoes are at their sweetest. They go into a hot pan and are left alone until they blister and burst, turning into a glossy, jammy sauce with garlic, a little chili and torn basil. No can opener required.
It is simple cooking at its best: a handful of good ingredients, treated well, on the table in half an hour.
Why You Will Love This Fettuccine with Cherry Tomato Sauce
Ready in 30 minutes: the sauce cooks in the time it takes the pasta to boil
Naturally sweet sauce: blistered cherry tomatoes caramelize and burst into their own sauce
Just a few ingredients: tomatoes, garlic, olive oil, basil and Parmigiano-Reggiano
Works all year: cherry tomatoes stay sweet even in winter, when big tomatoes taste of very little
At a Glance
Serves 4 | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Why This Cherry Tomato Sauce Works
The key is patience at the start. Cherry tomatoes go into a hot pan in a single layer and stay there, unstirred, for 3 to 4 minutes. That contact with the hot pan blisters their skins and caramelizes their sugars, so when you press them gently they burst into a sweet, slightly smoky sauce.
The garlic and chili go in after the tomatoes, over a lower heat, so they flavor the sauce without burning. Starchy pasta water then brings the tomato juices and olive oil together into a glossy coating for the fettuccine.
Fettuccine with Cherry Tomato Sauce
Serves 4 | Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes
Ingredients
12 oz fettuccine
2 pints cherry tomatoes
4 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
Fresh basil leaves, torn
½ cup Parmigiano-Reggiano, grated
Salt and black pepper to taste
½ cup reserved pasta water
Instructions
Cook the Pasta
Cook the fettuccine in well-salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
Blister the Tomatoes
Heat the olive oil in a large skillet over medium-high heat. Add the cherry tomatoes in a single layer. Cook without stirring for 3 to 4 minutes, until they blister and burst. Gently press them with a spatula to release their juices.
Add the Garlic
Reduce the heat to medium. Add the sliced garlic and red pepper flakes and cook for 1 minute. Season with salt and pepper.
Toss and Finish
Add the cooked fettuccine to the skillet. Toss with the tomato sauce, adding pasta water as needed to create a glossy coating. Finish with torn basil and Parmigiano-Reggiano.
Tips for Success
Don't Crowd the Pan
The tomatoes need to sit in a single layer to blister. If your skillet is small, cook them in two batches.
Leave Them Alone
Resist stirring for the first few minutes. The charred spots are where the flavor comes from.
Tear the Basil at the Last Minute
Basil darkens quickly once it is torn. Add it just before serving so it stays bright and fragrant.
Use Good Parmigiano-Reggiano
With so few ingredients, every one counts. Grate it fresh from the block.
What to Serve with Fettuccine with Cherry Tomato Sauce
A crisp salad, such as my Peach, Burrata and Prosciutto Salad
Warm bread, like my Tomato Focaccia
A simple green vegetable, like Roasted Asparagus with Fresh Thyme and Lemon
How to Store
Fridge: Keep leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water.
Best fresh: This pasta is at its best straight from the pan, while the sauce is glossy and the basil is fresh.
Frequently Asked Questions
What cherry tomatoes are best for this recipe?
Sweet varieties like Sungold or Campari are ideal. In winter, cherry tomatoes are often better than large tomatoes because they retain more sweetness and flavour year-round.
Can I use regular tomatoes instead?
Yes — dice large tomatoes and increase the cooking time by a few minutes. Cherry tomatoes burst and caramelize faster, but any ripe tomato will work.
Why do you burst the tomatoes in the pan?
Blistering the tomatoes concentrates their sweetness and creates a natural, jammy sauce without needing canned tomatoes. The charred bits add incredible depth.
Can I add protein to this dish?
Grilled chicken, shrimp, or burrata on top all work beautifully. Fresh mozzarella torn over the top is another simple, luxurious addition.
You Might Also Like
Try my Pasta Puttanesca, Penne alla Vodka, Shrimp Scampi, and Chicken Bolognese.
Recommended Equipment
Make this recipe easier with the right tools: Stock Pot, Sauté Pan, and Chef's Knife.
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