Fettuccine       in Tomato Sauce


4 servings


30 minutes


– ⅓ cup olive oil – 2 lbs. cherry tomatoes, cut in half – ½ tsp. salt – ½ tsp. pepper – ¼ tsp. red pepper flakes – 4 garlic cloves, minced – ¼ cup fresh parsley, chopped – 2 tbsp. fresh basil, chopped – 1 lb. fettuccine pasta, uncooked or other type of pasta

1. Start by bringing a large pot of water to a boil. While the water is heating up, saute the tomatoes in olive oil over medium heat in a saute pan for about 15 minutes.

2. Start cooking your pasta according to the directions on the box. It should be cooked al dente.

3. Add the salt, pepper, red pepper flakes, and garlic to the tomatoes and cook for another minute.

4. At this point, add the basil, parsley, and cooked (not rinsed) pasta to the saute pan. Stir everything well. 

Do not rinse the pasta. The starch in the water is what helps the tomato sauce adhere to the pasta. It will absorb and hold the sauce better if you don't rinse it.

Use cherry or grape tomatoes. These two tomato varieties are best because they have a natural sweetness and more flavor than other types.

Be generous with garlic. Garlic does amazing things in pasta dishes. Don't skimp on the garlic because its pungent flavor adds so much to the other ingredients in the sauce.

This Fettuccine in Tomato Sauce is full of juicy tomatoes, pungent garlic, and fresh herbs. If you like your pasta full of flavor, then you're going to love this delicious dish.

Medium Brush Stroke

Tasty  -  Healthy  -  Quick Vegan Recipes