Description

Make this light vegetarian fettucine dish with a fire-roasted tomato and garlic sauce in less than 30 minutes, start to finish. Serve it with a side salad and perhaps toasted garlic bread.

Ingredients

• 8 oz. dry fettuccine pasta, uncooked
• 1 T. extra virgin olive oil
• 1 T. minced garlic
• 14.5 oz. can Fire Roasted Diced Tomatoes, undrained
• 1/4 c. thinly sliced fresh basil
• 1/8 t. crushed red pepper flakes
• 1/3 c. shredded Parmesan cheese

Steps

1. Cook pasta until al dente, according to package directions, about 11 minutes; drain. Return the pasta to the pan.
2. Meanwhile, heat the oil in a large skillet over medium-high heat; add the 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 the sauce thickens slightly.
3. Add the tomato mixture, basil and red pepper flakes to pasta; toss.