Handmade Fettuccine with Roasted Tomato and Basil Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Fresh handmade fettuccine tossed in a vibrant roasted tomato sauce with fragrant basil and garlic. This italian-inspired pasta (vegetarian) ready in about 70 minutes blends all-purpose flour, large eggs, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 2 tbsp olive oil
• 1 tsp salt
• 1 pint cherry tomatoes
• 1/2 cup fresh basil leaves
• 4 garlic cloves
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• to taste black pepper

Instructions

1. Step 1: On a clean surface, mound 2 cups of all-purpose flour and create a well in the center. Crack 2 large eggs into the well, add 1 tsp salt and 1 tbsp olive oil, and gradually incorporate the flour into the eggs using a fork until a shaggy dough forms. Knead the dough for 8-10 minutes until smooth and elastic, then wrap in plastic wrap and rest for 30 minutes.
2. Step 2: Preheat the oven to 425°F. Toss 1 pint cherry tomatoes with 1 tbsp olive oil, 4 smashed garlic cloves, 1/4 tsp red pepper flakes, and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until the tomatoes blister and soften.
3. Step 3: Roll out the pasta dough with a rolling pin or pasta machine to about 1/16-inch thickness. Cut into 1/4-inch wide fettuccine strands. Dust with flour to prevent sticking.
4. Step 4: Bring a large pot of salted water to a rolling boil. Cook the fettuccine for 2-3 minutes until al dente, stirring occasionally. Reserve 1/2 cup pasta water and drain the pasta.
5. Step 5: In a large skillet, add the roasted tomatoes and garlic along with their juices. Add the cooked fettuccine and 1/2 cup reserved pasta water, tossing over medium heat for 1-2 minutes to combine. Stir in 1/2 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese until the sauce thickens and coats the pasta.
6. Step 6: Season with freshly ground black pepper to taste and serve immediately, garnished with extra basil if desired.