1lb. fettuccine pasta, uncookedor other type of pasta
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, or until the tomatoes are tender and release their juices.
Start cooking your pasta according to the directions on the box. It should be cooked al dente.
Add the salt, pepper, red pepper flakes, and garlic to the tomatoes and cook for another minute.
At this point, add the basil, parsley, and cooked (not rinsed) pasta to the saute pan. Stir everything well. (Note: if the pasta is not cooked at this point, you can set the sauce aside and let it wait for the pasta to finish cooking).
Make it creamy!
There is also a creamy version of this pasta recipe. If you wish to make it creamy, just add ¾ cup of coconut cream or full-fat coconut milk in the last step, at the same time as you add the herbs and pasta to the sauce. Mix well and now you have a delicious creamy tomato sauce.
How to store and reheat
The best way to store this Fettuccine in Tomato Sauce is in an airtight container in the refrigerator. It will stay fresh in there for about 4-5 days. When you are ready to reheat the dish, you can either microwave it for a few minutes or heat it up on the stove. If most of the liquid has been absorbed into the pasta, you can add a little water or tomato sauce to loosen it up as it heats.