Fettuccine with Cherry Tomato Sauce
Updated: 4 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.
TIME 30 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START This recipe uses two skills from my Kitchen School: cooking pasta properly and getting the best from your Parmigiano-Reggiano. New to either? Each lesson takes about five minutes to read. |
Why You'll Love It
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 |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
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
STEP 1 OF 4
Cook the Pasta
Cook the fettuccine in well-salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
You'll know it's right when the pasta is tender but still has a little bite right in the center. |
STEP 2 OF 4
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.
You'll know it's right when the skins are blistered and charred in spots and the tomatoes burst when you press them. |
If something's off: if the tomatoes are stewing in their juices instead of blistering, the pan is too crowded. Cook them in two batches and leave them alone while they color. |
STEP 3 OF 4
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.
You'll know it's right when the garlic smells fragrant and has softened without turning brown. |
STEP 4 OF 4
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.
You'll know it's right when the sauce is glossy and clings to every strand instead of pooling in the pan. |
Chef Jon's tip: Tear the basil right at the last minute. It darkens quickly once torn, and you want it bright and fragrant. |
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.
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Key Ingredients
Fettuccine: Its wide, flat ribbons catch the glossy, jammy tomato sauce beautifully.
Cherry Tomatoes: Left alone in a hot pan, they blister, caramelise and burst into their own naturally sweet sauce, even in winter.
Extra Virgin Olive Oil: It helps the tomatoes blister and comes together with their juices into a silky coating for the pasta.
Garlic: Thinly sliced and added once the heat is lowered, it softens and perfumes the sauce without turning bitter.
Red Pepper Flakes: Just a little brings a gentle warmth that lifts the sweetness of the tomatoes.
Fresh Basil: Torn at the very last minute, it stays bright and fragrant.
Parmigiano-Reggiano: Grated fresh from the block, it adds a nutty, savoury finish, and with so few ingredients it really counts.
Pasta Water: The starchy water brings the tomato juices and olive oil together so the sauce clings to every strand.
Common Mistakes to Avoid
Crowding the pan: the tomatoes stew in their juices instead of blistering, so keep them in a single layer and cook in two batches if your skillet is small.
Stirring too soon: the charred spots are where the flavour comes from, so leave the tomatoes alone for the first few minutes.
Burning the garlic: add it after the tomatoes and lower the heat to medium so it softens and smells fragrant without browning.
Forgetting the pasta water: without it the sauce won't turn glossy, so reserve ½ cup before draining and add it as you toss.
Tearing the basil too early: it darkens quickly once torn, so add it just before serving.
Overcooking the pasta: cook it only until al dente, tender with a little bite in the centre, as it finishes in the pan.
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.
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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