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Green onion and tomato fettuccine, made with a touch of peperoncino. A few anchovy fillets give it a hidden, magical flavor

Green onion and tomato fettuccine

This simple recipe for green onion and tomato fettuccine can be made in no time at all.
Course Pasta
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 1255kcal


  • 250 grams fettuccine
  • 2 green onions
  • 4 large cherry tomatoes diced
  • 3 tablespoons anchovy fillets
  • 1 tablespoon olive oil
  • 1 peperoncino
  • 3 tablespoons Parmesan cheese grated


  • Sauté the white part of the onions in olive oil until tender.
  • Add the diced tomatoes, anchovy fillets and peperoncino and cook for 3 to 5 minutes or until the sauce is amalgamated.
  • Use a potato masher to mash all the sauce ingredients together as they cook.
  • Add a ladleful (or less) of pasta cooking water to the sauce, so that it's nice and creamy.
  • Stir the parmesan cheese into the sauce.
  • If needed, add additional pasta cooking water.
  • Toss in the pasta and serve.


Serving: 80g | Calories: 1255kcal | Carbohydrates: 190g | Protein: 52g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 246mg | Sodium: 356mg | Potassium: 1433mg | Fiber: 12g | Sugar: 12g | Vitamin A: 2575IU | Vitamin C: 46.8mg | Calcium: 372mg | Iron: 7.2mg