Equipment
Ingredients
Pasta
- 400 g dried fettuccine pasta
- 4000 ml water
- 30 g kosher salt
Fresh Tomato Sauce
- 800 g ripe tomatoes, diced
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 20 g fresh basil leaves, torn
- 5 g salt
- black pepper, freshly cracked
- 2 g red pepper flakes
Finishing
- 60 g parmesan cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 610 kcal
- Protein
- 22 g
- Carbohydrates
- 81 g
- Fat
- 22 g
- Fiber
- 6 g
- Sugar
- 10 g
- Sodium
- 3620 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 10 mg
- Potassium
- 970 mg
- Calcium
- 276 mg
- Iron
- 3.6 mg
- Magnesium
- 150 mg
- Phosphorus
- 531 mg
- Zinc
- 3.6 mg
- Vitamin A
- 55 mcg
- Vitamin C
- 30 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.1 mg
- Folate
- 5 mcg
- Water
- 1011 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large stockpot of water to a rolling boil and season heavily with salt (the water should taste like the sea).
While water heats, add olive oil to a large skillet over medium heat. Sauté the sliced garlic (and red pepper flakes if using) until fragrant and just beginning to turn golden, about 1-2 minutes. Do not burn.
Add the diced tomatoes and salt to the skillet. Increase heat to medium-high and simmer briskly to break down the tomatoes while retaining their fresh flavor.
Add the fettuccine to the boiling water and cook until al dente, usually 1-2 minutes less than package directions.
Using tongs, transfer the pasta directly from the water to the skillet with the sauce. Add a splash (about 60ml) of starchy pasta water.
Toss the pasta and sauce vigorously over medium heat for 1 minute until the sauce emulsifies and clings to the noodles. Stir in the torn basil.
Remove from heat. Serve immediately topped with freshly grated parmesan cheese and black pepper.
Chef's Notes
- Use the ripest tomatoes you can find. If tomatoes are out of season and lackluster, adding a teaspoon of tomato paste during the garlic step can boost the umami.
- Do not drain the pasta in a sink if possible; transferring it directly carries over starch water which is essential for a creamy, cohesive sauce.
- Tearing basil by hand rather than chopping it with a knife prevents the edges from bruising and turning black.
- If using cherry tomatoes instead of large tomatoes, simply halve them and blister them in the oil until they burst.
Storage
Refrigerator: 3 days — Best stored with sauce and pasta mixed, though pasta may soften.
Reheating: Reheat gently on the stove with a splash of water to loosen the sauce.
Troubleshooting
Sauce is too watery and doesn't cling to pasta
Cause: Tomatoes were too juicy or pasta water wasn't starchy enough
Fix: Continue tossing pasta in the pan over high heat for another minute to reduce liquid
Prevention: Cook the sauce down longer before adding pasta; ensure water is at a rolling boil before adding pasta to maximize starch release
Cultural Context
This style of 'sugo fresco' (fresh sauce) highlights the Italian philosophy of respecting high-quality, seasonal ingredients. Unlike slow-cooked ragùs from Bologna or Naples, this quick Neapolitan-style preparation celebrates the raw brightness of summer tomatoes.
