Fettuccine Pasta with Tomatoes and Garlic Recipe

Fettuccine Pasta with Tomatoes and Garlic Recipe
A side fettuccine pasta recipe is tossed with a light foretasted tomato and garlic sauce --- delicious served hot or even at room temperature Recipe concept developed by The Culinary Institute of America Total Time: 25 min.
Author:
Cuisine: American
Recipe type: Main Dish
Ingredients
  • 8 oz dry fettuccine pasta, uncooked
  • 1 tbs extra virgin olive oil
  • 1 tbs minced garlic
  • 1 can (14.5 oz each) hunt's® fire roasted diced tomato, undrained
  • ¼ c thinly sliced fresh basil
  • ⅛ tsp crushed red pepper flakes
  • ⅓ c shredded Parmesan cheese
  • 8 oz dry fettuccine pasta, uncooked
  • 1 tbs extra virgin olive oil
  • 1 tbs minced garlic
  • 1 can (14.5 oz each) hunt's® fire roasted diced tomato, undrained
  • ¼ c thinly sliced fresh basil
  • ⅛ tsp crushed red pepper flakes
  • ⅓ c shredded Parmesan cheese
Instructions
  1. Cook pasta according to package directions. Drain and return to pan.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
  3. Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

 

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