A vibrant summer dish featuring sautéed cherry tomatoes, garlic, and fresh basil tossed with fettuccine.
Author:info-lunarecipezgmail-com
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
4 cups cherry tomatoes
2 tablespoons olive oil (divided)
4 cloves garlic (minced)
¼ cup fresh herbs (basil and parsley) (chopped)
1 pound fettuccine
Salt and pepper (to taste)
Parmesan cheese (for topping)
Instructions
Preheat your oven to 425°F (220°C).
Place the cleaned cherry tomatoes onto a baking sheet and drizzle 1 tablespoon of olive oil over the top.
Add fresh chopped herbs and minced garlic to the tomatoes. Stir gently and season with salt and pepper.
Slide the baking sheet into the oven and roast for 20 minutes.
Boil a large pot of salted water and cook the fettuccine until al dente. Reserve at least one cup of pasta water before draining.
Combine the cooked fettuccine with the roasted tomatoes, a splash of reserved pasta water, and the remaining tablespoon of olive oil in a skillet over medium heat.
Season the dish with additional salt, sprinkle over fresh herbs, and finish with shaved parmesan cheese. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheating with a splash of olive oil helps retain flavor.