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Roasted Garlic and Tomato Fettuccine

A very simple roasted tomato and garlic pasta which is packed flavour


  • 100g plain flour
  • 1 egg
  • 300g cherry tomatoes, halved
  • 1 tbsp Olive oil
  • 1/2 onion , diced
  • 1 bulb of garlic
  • 75ml passata
  • 250ml vegetable stock
  • salt & pepper to taste

Serves 2


  1. Preheat oven to 200°C.
  2. Slice the garlic bulb in half and drizzle over olive oil and sea salt and place face down on a lined baking tray and bake for 30 minutes. Once 10 minutes have gone toss in the halved cherry tomatoes and drizzle over more olive oil and sea salt.
  3. To make the fettuccine mix the 100g of plain flour and the egg in a bowl  and knead together until smooth.
  4. Run the pasta through the pasta machine starting on the thickest size lowering to the thinnest.
  5. Place the thin pasta sheet through the fettuccine extension or cut the pasta into narrow strips.
  6. In a large pan put a splash of olive oil on a medium heat and add the diced onion cook for 3-4 minutes.
  7. Then add the vegetable stock in to the pan and the passata. Bring to a simmer
  8. Add half of the cherry tomatoes and most of the roasted garlic. Then place the mixture in a food processor and blend until it is smooth.
  9. Bring a large pot of water to a boil and cook the pasta for 3-4 minutes. Once cooked drain the pasta and set aside.
  10. Place the drained pasta and tomato and garlic sauce into the frying pan and coat the pasta.
  11. Serve in a bowl with the rest of the roasted cherry tomato, roasted garlic and sprinkle of black pepper.




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