Fettuccine with cherry tomatoes
Fettuccine with cherry tomatoes are a quick, easy and low cost first course, ideal for bringing a tasty dish to the table in just a few minutes. It's a simple recipe with few ingredients, a genuine and tasty first course that everyone really likes.
How to make fettuccine with cherry tomatoes
These delicious fettuccine with cherry tomatoes are prepared by sauteing the garlic in a pan and then adding the cherry tomatoes which will be crushed and cooked for 5 minutes before being joined by the al dente drained fettuccine or spaghetti in the pan. Here are the steps for fettuccine with cherry tomatoes.
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[instagram-feed feed=1]I'm preparing this dish with fresh cherry tomatoes but you could easily use San Marzano tomato sauce. Just squeeze 4 long peeled San Marzano tomatoes and put them in a pan where have previously browned a clove of garlic.
Let it cook over medium heat and add hand-broken basil leaves and a rule of salt. Simple delicious!
- 200 g Fettuccine (or spaghetti)
- 400 g San Marzano peeled tomatoes
- 150 g fresh cherry tomatoes
- 1 1 garlic clove
- 1 tbsp Parmigiano Reggiano
- 1 pinch Salt and pepper
- 1 tsp fresh basil hand cut (for garnish)
Bring the water to a boil to cook the pasta.
- In a pan, let the halved cherry tomatoes dry in a drizzle of extra virgin olive oil and perfume with a piece of garlic and a few basil leaves. A pinch of salt and leave it warm. The cherry tomatoes will have to dry just enough to keep part of their texture.
- Drain the pasta al dente directly into the pan where I reduced the tomato puree obtained from the cherry tomatoes and finish cooking by adding half a ladle of cooking water.
- Toss and mix well. Turn off the heat and add the grated Parmigiano Reggiano, stir quickly. Serve immediately hot.
- Enjoy your fettuccine con pomodorini ciliegini. Garnish with some fresh basil leaves.
You can use San Marzano tomatoes if you want.
All you have to do is:
Cut the San Marzano tomatoes in quarters along the long side and put them in a pan where you have already browned a clove of garlic.
Cook over medium heat and add the basil leaves broken up by hand and a pinch of salt.
After cooking, after about a quarter of an hour, pour all the contents of the pan into a vegetable mill to remove the peel and seeds from the tomatoes.
Return the tomato puree to the pan and let it reduce further for 2-3 minutes.
Then proceed as with the rest of the recipe. This way you will achieve a more juicy/creamy kinda sauce.
You can choose any pasta shape you prefer. Spaghetti, Linguine, etc.
