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Fettuccine with cherry tomato and white wine sauce


This recipe calls for ¼ cup of pasta water.  Pasta water is a great starchy sauce thickener.  You can just scoop some water out of the pasta pot just before you drain the liquid.


Rating: A basic, but delicious classic Italian dish. Not hard to make.


Yield: A main dish to feed 8 people



1 pound fettuccine (gluten free or other)

1 tablespoon of kosher salt, for the pasta water

1 tablespoon of extra virgin olive oil

2 cloves garlic, minced

2 tablespoon capers, with liquid

2 pints grape or cherry tomatoes, sliced in half

¼ cup white wine

¼ cup pasta water*

1/3 cup grated parmesan cheese

½ teaspoon kosher salt

¼ teaspoon fresh black pepper

1 teaspoon fresh thyme, chopped small

1 tablespoon parsley, chopped



Fill a large pot ¾ of the way with cold water and set it over a high flame on your stove.  When the water begins to boil add 1 tablespoon of salt and your pasta.  Cook according to package instructions to reach al dente results.  Reserve ¼ of your liquid for the sauce, and then drain your pasta and rinse with hot water.


In the meantime, take your oil, garlic and capers and put them in a large sauté pan over high heat. Cook for one minute or until your garlic is sizzling for a bit - you do not want it to burn.  Add your tomatoes and cook for an additional 4 minutes.  Add your wine and pasta water and cook for an additional 4 minutes, stirring occasionally.  Finally add your salt and pepper and mix well.  Shut your flame and add to the pan your cooked pasta, cheese, thyme and parsley.  Toss everything together gently and pour into your serving bowl.  Serve immediately.


Plan Ahead:  This is not a dish that I make too long before serving.  I will admit that I have made it the day before - but never for company.  This dish definitely depreciates on the second day. 


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