Recipe ingredients
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1/4 cup olive oil
- 3 1/2 cups (28 ounce can) peeled tomatoes with liquid
- 6 fresh basil leaves, chopped, or 1 tablespoon dry basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 12 ounces fettuccine, uncooked
- Parmesan cheese (optional)
Recipe method
- Saute onion and garlic in oil in medium skillet until onion is tender, but not brown.
- Chop tomatoes into small pieces. Reserve liquid.
- Add tomatoes, tomato liquid, basil, salt and pepper. Bring to boil over medium heat.
- Reduce heat. Simmer, uncovered, 15 to 20 minutes, stirring occasionally.
- Cook fettuccini according to package directions. Drain well.
- Immediately toss hot fettuccini with tomato basil sauce in large serving dish.
- Garnish with Parmesan cheese, if desired.
Other pasta recipes:
Tomato and basil fettuccini recipe
|
