Fresh Fettuccine with No-Cook Tomato Sauce

Mains, Recipes

Whip up homemade pasta in minutes with a Philips Smart Pasta Maker, then top it with a simple sauce that highlights the homemade noodles. Since this uncooked sauce is so elemental, seek out the ripest heirloom tomatoes you can find to really make it shine.


Fresh Fettuccine with No-Cook Tomato Sauce




  • 6 heirloom tomatoes, cored and coarsely chopped
  • 1 cup (1 oz./30 g) fresh basil leaves, chopped
  • 2 garlic cloves, chopped
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
  • 1/2 tsp. red pepper flakes
  • Kosher salt and freshly ground pepper
  • 3 1/4 cups (1 lb./500 g) all-purpose flour
  • 2 eggs
  • 6 Tbs. water
  • 1/2 cup (2 oz./60 g) toasted almonds
  • 1 ball burrata cheese (about 12 oz./375 g)



1. In a large, nonreactive bowl, toss together the tomatoes, basil, garlic, olive oil, red pepper flakes and 1 tsp. salt. Let stand at room temperature, stirring occasionally, for 30 minutes to 2 hours.


2. Using a Philips pasta maker fitted with the fettuccine die, use the flour, eggs and water to make fettuccine according to the manufacturer’s instructions.


3. Meanwhile, bring a large pot two-thirds full of salted water to a boil over high heat.


4. In a blender, puree the tomato mixture with the almonds until combined but still somewhat chunky, about 15 seconds. Transfer to a large bowl and season with salt and black pepper.


5. Add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain the pasta and add to the bowl with the tomato sauce. Toss to combine.


6. Divide the pasta among 4 bowls and top each serving with an equal amount of the burrata. Serve immediately. Serves 4.


Williams Sonoma Test Kitchen




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Fresh Fettuccine with No-Cook Tomato Sauce
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