Fettuccine with cherry tomato butter sauce

Tomatoes from the terrace garden

Welcome to another Saturday night here at WFD! In the middle of the summer heat, cooking can often become a chore, so I find myself looking for ways to make the most of fresh ingredients without heating up the kitchen (and myself!). Salads are perfect and I’ve been making a number of tasty ones lately, but I found myself with a surplus of cherry and grape tomatoes that were getting a bit shriveled and would be better suited to a cooked dish. This recipe for a quick and easy pasta dish seemed like the perfect way to use them up.

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First, I want to address a somewhat controversial topic;) Refrigeration of tomatoes. YES, I know, I used to be the person who would gasp in horror at the thought of putting fresh tomatoes in the fridge. I still refrain from doing it until I know I won’t reach them in time. But a few years ago I happened to read an article that discussed the science and said that they can be refrigerated (optimally for 3 days at most) and the key is to let them come back to room temperature for the best flavor. The article is here:

How to store tomatoes (and whether they should be refrigerated)

So I had about a pound of grape tomatoes that I had stored in the fridge to save from going bad, as well as a good handful of lovely just-picked Sun Golds from my patio (NOT refrigerated). I remembered that I had saved a recipe that used fresh cherry tomatoes (did I get it from a comment here? I can’t remember, but if so, let me know so I can give you kudos) and looked to see if I had the rest of the ingredients. I only had half the amount of tomatoes, so I realized I could just halve the recipe and it would work perfectly for two. Here is the full recipe that makes 4 servings:

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Fettuccine with cherry tomato butter sauce

from Sip and Feast

Ingredients:

  • 1 pound fettuccine
  • 3 pints cherry tomatoes halved (I left some of the smaller ones whole)
  • 1 medium onion in dice
  • 1 stick unsalted butter
  • salt and pepper to taste
  • ¼ cup parsley chopped
  • ¼ cup basil hand torn
  • 2 cups reserved pasta water (most likely won’t need it all)
  • grated Parmesan cheese as desired

Instructions:

  1. Melt butter in a large sauté pan over medium-low heat and sauté onion until soft. Add the tomatoes and season lightly with salt.
  2. Cook, stirring often, approx. 30-35 minutes until the tomatoes are burst and softened and the butter is completely mixed with the tomato.
  3. Cook the fettuccine in salted water until al dente according to package instructions.
  4. One minute before the pasta is ready, add a cup of pasta water to the tomato sauce and continue cooking.
  5. When the pasta is just al dente, add the pasta to the sauce and toss to coat. Cook until the pasta is al dente, then turn off the heat and season with more salt and pepper as needed. Add the herbs, turn once more, and plate. If the sauce is at all dry, add more of the reserved pasta water a few ounces at a time to loosen it.
  6. Serve with grated parmesan cheese if desired.

This is a simple but absolutely delicious dish that comes together quickly! It’s a lot of butter though, so maybe not the healthiest 😉

I didn’t think to take pictures when I made the dish, but the leftovers in their container might give a good idea of ​​what the dish looks like:

fettuccine with cherry tomato butter sauce in leftover container
Leftovers after I make two servings. Not the prettiest picture, as these leftovers have been in the fridge 😉

What’s for dinner at your table tonight? Are any of you growing vegetables this summer? If you’re looking for more tomato recipes, you can find plenty here in our archive:

WFD stories in list view

Pull up a chair and grab a cold drink and welcome to our table!