Creamy Tomato Fettuccine

under 60mins

Ingredients for servings

  • 2 tbsp olive oil

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 1 cup(s) pureed tomatoes

  • 1 tsp tomato paste

  • 1 tsp dried mint

  • 1 tsp black pepper

  • 0.5 tsp salt

  • 1 cup(s) heavy cream

  • 0.5 cup(s) grated Parmigiano Reggiano cheese

  • 0.75 pound fettuccine

  • green onions for garnish


  • Put a large pot of salted water on to boil.

  • Meanwhile you can prepare the sauce. Heat olive oil in a pan on medium heat. Add onions and garlic and cook until tender about 3 minutes.

  • Add in tomato paste and pureed tomato, stir.

  • Season with dried mint, black pepper and salt. Cook until everything is blended. Finally pour the cream and let it simmer for about 5 minutes until the sauce thickens.

  • Add fettuccine into the boiling water and cook uncovered for 8-10 minutes. Drain the pasta reserving ½ cup of pasta water.

  • Toss the fettuccine and Parmigiano Reggiano with the sauce and stir well until everything is combined well.

  • You can add a little of the reserved pasta water if it looks too dry.

  • Garnish with green onions and serve.

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