# Fettuccine with spiced cherry tomato sauce

**Chef:** Sneha  
**Cookbook:** Simple  
**Potluck Date:** 23 February 2025  

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**Serves:** four  
**Book page:** 292  

## Ingredients

- 5 tbsp/75ml olive oil
- 2 garlic cloves, thinly sliced
- 1 lb 2 oz/1kg cherry tomatoes, halved
- ½ tsp sugar (or a bit more or less, depending on the sweetness of the tomatoes)
- 1 dried ancho chile, torn apart
- salt
- ¾ cup plus 2 tbsp/200ml water
- 1 cup/20g basil leaves
- 14 oz/400g fettuccine (or spaghetti)
- 1¼ oz/35g Parmesan, finely grated

## Method

1. Put the oil into a large sauté pan and place over medium-high heat. Once hot, add the garlic and fry for up to 1 minute, stirring a few times, until starting to caramelize. Add the tomatoes—carefully, so that the oil doesn’t spit—along with the sugar, chile, and ½ tsp of salt. Pour in the water and stir for 4 minutes, until the tomatoes are starting to break down and the liquid is bubbling. Decrease the heat to medium-low and cook for about 1 hour, stirring every once in a while, until the tomatoes and ancho have broken down and the sauce has thickened. Stir in the basil and set aside somewhere warm.

2. Fill a large pot with plenty of salted water and place over high heat. Bring to a boil, then add the pasta. Cook for 10–12 minutes, or according to the package instructions, until al dente. Drain the pasta and stir it into the sauce. Divide among 4 bowls, sprinkle with Parmesan, and serve.

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