Fettuccine Pasta with Tomatoes and Garlic


This recipe is kind of a special one for me.  A milestone, so to speak.  I have wanted to make my own pasta from scratch for years. Our kids got me a really nice KitchenAid mixer for an early Mother’s Day present, so I bought the attachments to make my own pasta.  It was a lot of fun and there will be more pasta in my future.  The pasta recipe comes from my brother-in-law Adam’s girlfriend, Joy.  If you don’t make your own pasta, this recipe will be just as tasty with the store bought stuff. 

This recipe was so good, Mark told me, “you could seriously sell this in a restaurant”, I would say that’s one heck of a compliment. I got the recipe from Hunts Recipes.

So I can cross one more thing off my “bucket list”. Next up, Bungee Jumping.




  • 8 ounces dry fettuccine pasta, uncooked
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes, undrained
  • 1/4 cup thinly sliced fresh basil
  • 1/8 teaspoon crushed red pepper flakes
  • 1/3 cup shredded Parmesan cheese


  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
  3. Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.


Egg Pasta

1 lb bread flour
5 eggs
1/2 oz olive oil
Pinch of salt

Mound flour on your work surface and make a well in the center. Add the egg, oil and salt into the center.

Work from the center outward, gradually mix the flour into the eggs to make a dough.

When it is firm enough to kneed, begin kneeding the dough, continuing to incorporating more flour. If the dough is still sticky add a bit more flour, a little at a time till it’s not sticky. Then kneed 15 min.

Rub olive oil over the dough ball and cover and let rest 30 min.

Cut the dough into 3-5 pieces. Set the rollers to the widest opening. Pass through the opening then fold in thirds after each pass lightly dust with flour. Continue till the dough is smooth.

Working one piece at a time, decrease the width between the rollers, two times. Reduce the width after passing through twice, dusting with four between each pass. Roll to the desired thickness.

Now you can cut the pasta!

Notes:  I added some browned Italian Sausage to the tomato mixture.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: