Fettuccine with spiced cherry tomato sauce from Ottolenghi Simple (page 187) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute spaghetti pasta for fettuccine pasta, and sweet smoked paprika for dried ancho chillies.

  • kkmatti on September 09, 2024

    We enjoyed this and the texture was lovely but it felt like it was missing something. The sauce never looked as dark as the photo and the ancho chile was very subtle. The anchos also didn't break down entirely at the end. We love spicy ancho flavor, so next time I would use 3 ancho chiles and soak them for at least an hour in hot water before adding them to the sauce. I would also finely chop up the anchos before adding them to the sauce. The amount of oil at the beginning seemed over the top but it really added to the silky sauce at the end. We also roughly chopped the basil before adding them to the sauce. I would also use 1/2 the pasta next time as we like our pasta on the saucy side.

  • Delys77 on August 21, 2023

    This went over well for us. The sauce and pasta are well balanced but in my case I went with a 1/2 tsp of sugar which was a touch too much. No chiles around so I went with the paprika sub and it was lovely.

  • averythingcooks on August 08, 2022

    So many little tomatoes bursting out of the garden right now! I cut this in 1/2 as I wasn't sure about the ancho with the sweet tomatoes and of course T tasted it and asked why I didn't make more. With fresh basil also from the garden, this is tomorrow night's dinner and there are more batches planned whose destiny is the freezer.

  • clkandel on August 07, 2022

    Very simple to prepare. As mentioned in a previous comment, my sauce didn't come out as dark as the picture in the book, but I also used a guajillo chili since I didn't have an ancho. Next time I'd cut the pepper into small dice size instead of tearing into pieces. The basil adds such a fresh flavor.

  • dc151 on April 25, 2022

    Good, straightforward, but not really great. I expected a bit more kick. I used this with my first attempt at making homemade fettuccini, the sauce looks after itself while simmering, so it was a fine accompaniment, but not the best I've made.

  • Tealismyname on January 16, 2022

    DId it for 15 miniutes in the pressure cooker as was rushed for time. Came out really lovely!

  • Astrid5555 on August 27, 2021

    This makes a really flavorful sauce, great way of using up those cherry tomatoes from the garden!

  • anya_sf on October 07, 2020

    A good, easy way to use up late season cherry tomatoes, but not that exciting. I used smoked paprika instead of ancho chili, so there was a hint of smokiness but no heat. With a full pound of pasta, there was an "Italian" amount of sauce; next time I'll use less pasta or make more sauce. We added lots of cheese.

  • bernalgirl on September 24, 2020

    An hour of mostly hands-off cooking yields a deeply flavorful sauce. I used a pound of peeled early girl tomatoes, a guajillo pepper which lended depth but no heat, and a minced Gypsy pepper that needed using, and puréed the final sauce. He recommends topping with parm but we opted for feta.

  • michalow on September 16, 2020

    Good and definitely simple, but nothing extraordinary. I liked this best with a little bit of ricotta stirred in and a generous grind of black pepper.

  • Lsblackburn1 on September 11, 2020

    So simple, but with great depth of flavor! I didn’t have as many ripe cherry tomatoes as I thought, so I added a 14.5 ounce can (which meant I probably used way too many tomatoes, but it worked out).

  • eliza on September 05, 2020

    Great way to use all those cherry tomatoes from the garden. Very easy and I'm sure the sauce would freeze well for longer term storage. The sauce can also be used to top cooked greens. It was delicious with Swiss chard from the veg garden. Updated to add: last summer, I made many batches of this and froze in jars. Now finding it super useful in various ways such as meat sauce for pasta, lasagne, etc.

  • Ro_ on September 03, 2020

    Delicious and simple. Mine didnt go as dark as in the book photo, possibly because I used a guanjillo chilli instead of ancho. Could probably reduce cooking time for sauce down to 50m if necessary to make it achievable in the hour I usually have for prepping and cooking a meal on a weeknight.

  • FJT on August 21, 2019

    Delicious and relatively easy to make. I left the ancho chilli in quite large pieces in case I wanted to take it out, so it didn't really break down as the recipe described; I popped everything in the blender at the end of the cooking time and blitzed it into a smooth sauce. We loved this which is just as well because I made a double quantity!

  • Nossovitzky on May 19, 2019

    Also subbed in smoked paprika and added some dried chilli flakes. Works best with fresh cherry tomatoes, lacked a bit of something when I made it with tinned tomatoes.

  • lean1 on December 24, 2018

    Very easy. Use fresh basil.

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