Black Carrot Fettuccine in Oven-Roasted Tomato and Garlic Sauce

Black Carrot Fettuccine in Oven-Roasted Tomato and Garlic Sauce

This recipe takes advantage of the deep, earthy tones of black carrot pasta and combines it with a robust sauce created through slow roasting. With step-by-step instructions, a list of ingredients, and serving suggestions, this Black Carrot Fettuccine in Oven-Roasted Tomato and Garlic Sauce will delight your taste buds with its depth of flavour.


  • 250g Donna Pastaia Black Carrot Fettuccine
  • 500g ripe tomatoes, halved
  • 6 cloves of garlic, peeled
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves (for garnish)
  • Grated Parmesan cheese (for serving)


a) Preheat the Oven.

b) Preheat your oven to 325°F (160°C).

c) Roast the Tomatoes and Garlic.

Place the halved tomatoes and peeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil, ensuring the tomatoes and garlic are well coated. Sprinkle dried basil, dried oregano, salt, and pepper over the tomatoes and garlic. Toss gently to evenly distribute the seasonings. Roast in the preheated oven for about 45-50 minutes or until the tomatoes are softened and slightly caramelized.

Prepare the Pasta: While the tomatoes and garlic are roasting, cook the Black Carrot Fettuccine according to the package instructions until al dente. Drain the pasta, reserving a small cup of the pasta water.

Blend the Roasted Tomatoes and Garlic: Remove the roasted tomatoes and garlic from the oven and allow them to cool slightly. Transfer them to a blender or food processor and blend until you achieve a chunky and thick sauce consistency. Adjust the seasoning if necessary.

Combine the Pasta and Sauce: In a large skillet, heat a drizzle of olive oil over medium heat. Add the roasted tomato and garlic sauce followed by the pasta. Toss gently to coat the pasta evenly with the flavourful sauce. If needed, add a splash of the reserved pasta water to achieve your desired consistency.

Serve and Garnish: Transfer the Black Carrot Fettuccine in Oven-Roasted Tomato and Garlic Sauce to serving plates or bowls. Garnish with fresh basil leaves and grated Parmesan cheese for an extra layer of flavour.

Serving and Plating Suggestions:

  • Enhance the dish with additional sides such as sautéed mushrooms, steamed vegetables or grilled eggplant.
  • Pair this flavourful pasta with a glass of medium-bodied red wine, such as Merlot or Sangiovese, to complement the robust flavours of the roasted tomato and garlic sauce.
  • Serve alongside a fresh green salad or garlic bread to complete the meal and add a refreshing element.
  • For a protein-packed variation, top the pasta with grilled chicken, lamb meatballs or shrimp.

The marriage of the black carrot pasta with the slow-roasted tomato and garlic sauce creates a deliciously memorable pasta dish. Let Donna Pastaia's artisanal creation transport you to a realm of culinary delight as you savour each bite of this flavourful and comforting meal.

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