Spinach Fettuccine with Fresh Tomatoes and Garlic
Simplicity and quality ingredients are the key to this easy vegetarian pasta dish. Ready in less than half-an-hour, it’s a simple combination of spinach fettuccine, extra-virgin olive oil, fresh cherry tomatoes, garlic and onion that can be served as a main dish, side or pasta course in a traditional Italian-style dinner.
- 8 ounces spinach (or plain) fettuccine
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup onion, finely chopped
- 4 to 6 cloves garlic, very finely chopped
- 1 pint cherry tomatoes, halved
- Salt and freshly ground black pepper
- Parmesan cheese for grating
- Put a large pot of salted water on to boil for the fettuccine.
- Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, 3 to 4 minutes.
- Season with a pinch of salt and pepper, then add the garlic and continue cooking, stirring frequently, until the mixture is soft and golden (do not brown), 4 to 5 minutes longer. Reduce the heat to low to keep warm.
- Cook and drain the fettuccine according to package directions, reserving 1/4 cup of the cooking liquid.
- Increase the heat on the garlic mixture to medium and add the tomatoes. Season to taste with salt and pepper, stir in the reserved pasta liquid and cook just long enough for the tomatoes to soften, about 2 minutes total.
- Toss the tomato mixture together with the fettuccine and plate individual servings. Finish each plate with an additional drizzle of olive oil, a little black pepper and some grated Parmesan.