La Ninfea’s Fettucini with Roasted tomatoes

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By Lynnda Cloutier
from Mission Viejo, CA

This dish is fabulous, especially if you have a tomato garden. It is an easy dish to make and has lots of flavor.Source: Unknown

serves 6
prep time 1 Hr
cook time 20 Min
method Bake


  • 2 lbs. plum tomatoes, stemmed, washed, dried and sliced lengthwise
  • 1/2 cup olive oil, divided
  • 3 cloves garlic, minced
  • 1 tbsp. fresh oregano or 1 tsp. dried
  • 1/2 tsp. finely chopped rosemary or dried
  • pinch of red pepper flakes
  • salt and freshly ground pepper
  • 1/2 lb. fresh or dried fettucini
  • 1/2 cup or more freshly grated pecorino
  • 1/3 finely chopped scallions, use only the tender parts including some green, as garnish

How To Make

  • 1
    Preheat oven to 400. Prepare tomatoes and put them on a foil lined cookie sheet with cut sides facing up. Mix 1/4 cup olive oil with garlic, oregano, rosemary, pepper flakes and liberal salt and pepper. Put some of the olive oil mixture over the tops of each sliced tomato.Bake for 40 to 45 minutes til they are soft and somewhat browned.
  • 2
    Boil fettucini according to pkg. directions and drain. Transfer cooked pasta to large warm bowl. Put half of the baked tomatoes in bowl, add remaining 1/4 cup olive oil and mash the two. Chop remaining unmashed tomatoes and add to the bowl. Transfer to pasta bowl, toss well and serve with Pecorino and finely chopped tender parts of scallions. Serves 6

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