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Tonight’s dinner: Roasted Tomato Fettucini

If you have 15 minutes to pull together dinner, than you’re just 15 minutes away from this simple, healthy dinner. When you taste it’s decadent flavor, you won’t believe how quick and easy it is to make!

Roasted Tomato Fettucine

‘Tis the season of farmer’s market produce. For the next couple of weeks, you can expect to see a remarkable variety of fresh tomatoes at incredibly afforable prices. Taking advantage of this seasonal harvest, this recipe is an easy way to enjoy all the flavors of fresh tomatoes, without the least bit fuss. Served with a loaf of crusty french bread, and a spinach salad, you’ll feel like you’re dining on restaurant fare right at home!

Roasted tomato fettucini

  • 2 pints cherry or roma tomatoes
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 12 ounces fettucine pasta
  • Fresh basil, chopped

Bring a large pot of water to a boil, cook fettucine according to package directions. Spread tomatoes on a cookie sheet (if using roma tomatoes, slice them in half before you put them on the cookie sheet). Drizzle with olive oil, sprinkle with salt and pepper. Place in an oven preheated to 450 degrees. Allow tomatoes to cook in oven for 10-15 minutes, or until softened. Drain pasta and place in a large bowl. Remove tomatoes from the oven and pour over the pasta. Sprinkle with basil before serving.


For dessert try this easy apple crisp recipe!

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