Fettuccini with Sautéed Tomatoes, Garlic and Olive Oil

This fettuccini with tomatoes, garlic and olive oil is made with only 5 ingredients and in 15 minutes.

Fettuccini on Vacations

This fettuccini with sautéed tomatoes, garlic and olive oil is as lazy as it can get, that’s why I call it like that. Even if since I was a kid I always loved Italian food, after a honeymoon through Florence and Rome I returned home being sure that was the only food I was intended to eat. And come not? Their use of only the freshest ingredients let them create outstanding dishes even with a little amount of them and with minimum effort.

Back on those days I barely could make a poached egg. That’s why, when one day I put together this dish using only 5 ingredients and cooked it in 10 minutes, resulting in a tasty, delicate and super light dish, I never let go. I was amazed on how I was creating a pasta dish so easy and perfect every time that it became instant gratification, so of course I wanted to make it more and more! And not only because it was the only thing I knew how to make.

You just need to boil some pasta in one pot. In another one you barely cook the tomatoes with plenty of olive oil so they start to release their juices and then season them with garlic and salt. Add some pasta water and you have your pasta sauce. Toss the fettuccini with the tomatoes and sprinkle some red chili flakes and drizzle just a little more of the olive oil for that fruity fresh taste. Congratulations, you have an amazing pasta dish in front of you!

Time flew by and I learned a thing or two around the kitchen. In my quest to be always experimenting I left behind this humble dish in order to pursue new combinations. Until the other day, after many turns around the sun, I started thinking about this dish. In my pursuit for encouraging you guys to create more dishes and be happy around the kitchen, I thought I needed to share this gem. Truly what cooking for joy and for the love of honest fresh ingredients really is. All this enlightenment in less than 15 minutes because you know, life is still happening around us.


Recipe notes:

1.     I usually use fettuccini but I have made this with linguini as well. I’m sure you can even use spaghetti. I would not recommend using angel hair or short pasta because the sauce and whole tomatoes can be too heavy for that kind of pasta.

2.     I used grape tomatoes because cherry tomatoes can be too sweet in this dish. Of course you can use Campari or Roma only if you don't have grape tomatoes on hand.

3.     Feel free to add more salt at the end if needed, or add some clean water if you feel it’s too salty for your taste. Also you can sprinkle some fresh ground pepper as well.

Fettuccini with Sautéed Tomatoes, Garlic and Olive Oil 

Fettuccini – 4 to 6 oz
Fine sea salt – 2 TBSP + ¼ Tsp
Extra virgin olive oil – ¼ cup + a bit more to drizzle
Campari tomatoes or Roma tomatoes cut in half – about 1 lb
Grape tomatoes (see notes) – 1 lb
Ground garlic – ½ Tsp
Chili flakes – ¼ to ½ Tsp

In a large pot bring about 5 cups of water to a rapid boil over high heat. When the water is bursting, add the 2 tablespoons of salt and stir to dissolve. Add the noodles and using a big cooking spoon start pouring some of the hot water over the still dry pasta to make them softer and gently try to push them down to the water. Boil according to package instructions, about 10 minutes. Stir every few minutes to prevent pasta form sticking.

Heat olive oil on a large skillet over medium-high heat. Add the tomatoes and toss frequently for about 5 minutes, until their skin starts to tear. Sprinkle the remaining ¼ teaspoon of salt and add the garlic and keep combining everything for 30 seconds. Using the large cooking spoon add 3 spoonfuls of the pasta water and cook for a minute to reduce some of the water.

At this point, if the pasta is cooked, transfer the noodles to the skillet using a ladle and using silicon cooking thongs gently mix with the tomatoes. Decrease heat to medium. You need to cook for one and a half more minutes to let the pasta soak the liquid so if you see that your pasta or skillet are too dry, add a bit more of the pasta water. Sprinkle the chili flakes during the last 20 seconds of cooking and gently mix once more. Retire form heat and drizzle just a bit of olive oil. Serve immediately.