Authentic Fettuccine al Pomodoro Recipe
Fettuccine al Pomodoro is a classic Italian pasta dish known for its simplicity and fresh flavors. This recipe features perfectly cooked fettuccine tossed in a vibrant, tangy tomato sauce made with ripe tomatoes, garlic, and fresh basil. With minimal ingredients, this dish celebrates the beauty of Italian cuisine in its purest form. Ideal for weeknight dinners or special gatherings, this fettuccine al pomodoro is light, flavorful, and incredibly satisfying.
Equipment
- Large pot
- Skillet
- Slotted spoon
- Wooden spoon
- Colander
Ingredients
- 400g fettuccine pasta
- 2 tbsp olive oil
- 4 large ripe tomatoes, peeled and chopped
- 2 garlic cloves, minced
- Salt to taste
- Freshly ground black pepper to taste
- Fresh basil leaves, torn
- Grated parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add chopped tomatoes to the skillet, season with salt and pepper, and let simmer for 10-15 minutes, stirring occasionally until the tomatoes break down into a sauce.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta in the sauce. Adjust seasoning as needed.
- Remove from heat and toss in fresh basil leaves.
- Serve immediately, topped with grated parmesan if desired.
Notes
For an even smoother sauce, you can blend the tomatoes after cooking. Use fresh basil for the best flavor, and feel free to add a pinch of red pepper flakes if you enjoy a little heat in your pasta.
