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Fettuccine with Tomato Cream Sauce

Prep Time 5 mins Cook Time 20 mins

Servings: 4


  • 8 ounces uncooked fettuccine

  • 4 quarts boiling water

  • 1/2 teaspoon salt, divided

  • 1 tablespoon olive oil

  • 3 tablespoons coarsely chopped garlic

  • 1 (28-ounce) can whole peeled San Marzano tomatoes, drained and crushed

  • 3 ounces goat cheese

  • 1/4 cup black olives, pitted and sliced

  • 1/4 teaspoon crushed red pepper

  • 1/4 cup small fresh basil leaves

  • 1/2 ounce Parmigiano-Reggiano cheese, shaved

  1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 4 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl to reserve 1 1/3 cups pasta cooking water.

  2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally.

  3. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add goat cheese; stir until smooth.

  4. Add pasta, olives, and red pepper;

  5. Cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings. Enjoy!

Buon Appetito!

Recipe Notes:

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