Recipe Index

Italian | Fettuccine Pomodorovegan

Posted on June 8, 2020

The original recipe used capellini and cherry tomatoes, I used what I had, which was fettuccine and vine-ripened tomatoes. Results were great, so I kept making it this way.

Yield: 2 to 4 servings

fettuccine pomodoro


8 ounces dried fettuccine pasta

2 tablespoons olive oil, plus more as needed

1 pound vine-ripened tomatoes, cored, cut an X in the bottom

2 garlic cloves, minced

kosher salt, to taste

5 to 6 fresh basil leaves, cut into chiffonade

freshly ground black pepper, to taste



Bring a large pot of water to boil. Add tomatoes and let boil for 30 seconds. Carefully remove the tomatoes from the water. Let cool a bit, then peel off their skins. Chop tomatoes.

Top off water, if needed. Bring to a boil. Add salt and fettuccine and cook according to package directions. Drain and return to the pot. Toss noodles with 1 tablespoon of the oil and set aside.

Meanwhile, heat the remaining tablespoon of oil in a large skillet. Add tomatoes and let cook until soft, about 15 minutes. Add garlic and salt and let cook a few more minutes. Remove from heat.

Add tomatoes and basil to pasta. Toss and season with salt and pepper to taste. Drizzle with more oil, if desired.


(Ref. "Capellini Pomodoro" recipe, Chloe's Vegan Italian Kitchen cookbook, page 113.)