Fettuccine with Fire Roasted Tomatoes and Garlic
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
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
Directions
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Cook pasta until al dente, according to package directions, about 11 minutes; drain. Return the pasta to the pan.
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.
Add the tomato mixture, basil and red pepper flakes to pasta; toss.
Serve, sprinkled with Parmesan cheese just before serving.
4 servings.
Prep Time
Cook Time
