This is one of those delicious pasta dishes that is full of deep flavor but very easy to make.
Roasting the tomatoes covered with the garlic and seasonings is the key.
Fettuccine with Herb Roasted Tomatoes
2 pounds medium plum
tomatoes (10 to 12), halved lengthwise
1/2 cup olive oil, divided use
4-6 cloves garlic, minced
1 tbsp Italian seasoning
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/4 tsp pepper
2 tsp sugar
8 oz fettuccine
1/4 cup freshly grated
Place tomato halves, cut
side up on baking sheet lined with foil and sprayed.
Mix 1/4 cup of the oil,
minced garlic and seasonings in a small bowl; spoon over tomatoes. Drizzle with
1 tablespoon of the remaining oil. Roast 30-40 minutes or until tomatoes are
Heat 1 tbsp of oil in a
large skillet over medium-low heat and saute onion with a pinch of salt and
pepper until softened. Add roasted tomatoes and juices to the skillet and break
up with a potato masher (I like to pull most the skin off of the tomato before
adding). Stir in tomato sauce and sugar; bring to a simmer.
Prepare pasta as directed
on package until al dente. Add to the skillet along with parmesan cheese and
basil. Toss to combine.
NOTE: I like to cook my
pasta just shy of al dente and add it to the sauce with tongs so some of the
cooking liquid gets added, then toss it well with the sauce and cheese while
still on the heat.
Adapted from McCormick
Labels: fettuccine, fresh tomato sauce, pasta, roasted tomatoes, side dishes