Cooking is one of my greatest joys, and whipping up a dish of Fettuccine Pasta with Tomatoes and Garlic feels like a loving embrace wrapped around my taste buds! This delightful recipe is a celebration of simplicity and flavor, showcasing the wonderful combination of fettuccine pasta, vibrant tomatoes, and aromatic garlic—all coming together in just 25 minutes. Imagine the smell of garlic sizzling in olive oil, mingling with the sweetness of fire-roasted tomatoes; it’s pure bliss! Whether you’re looking for a quick weeknight meal or a dish that impresses on special occasions, this fettuccine pasta recipe is here to steal the show.
Why You’ll Love This Recipe
- Quick and easy prep—perfect for those busy weeknights!
- Wholesome flavors from fresh ingredients that everyone will enjoy.
- Nutritious and satisfying, making it a wonderful option for the whole family.
- Customization potential—add in your favorite proteins or veggies!
Ingredients
Let’s gather our ingredients for this scrumptious dish! You’ll need a lovely selection of fresh goodies, each playing its part in making this fettuccine pasta shine:
– Cooked fettuccine pasta to serve as the comforting base.
– Extra virgin olive oil for a rich, fragrant boost.
– Minced garlic to provide all that lovely flavor.
– Fire-roasted diced tomatoes for a sweet, smoky kick.
– Fresh basil for a burst of color and a hint of freshness.
– Crushed red pepper flakes to sprinkle in some heat.
– Shredded Parmesan cheese to melt upon the pasta, adding creamy richness.
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
Let’s dive into crafting this wonderful fettuccine pasta masterpiece!
Step one: Begin by cooking the fettuccine pasta according to the package directions. Once it’s al dente and perfectly tender, drain it and return it to the pan. Ah, the aroma of freshly cooked pasta is the best, don’t you think?
Step two: While the pasta is cooking, take a large skillet and heat that extra virgin olive oil over medium-high heat. Add in the minced garlic and let it sauté for about 1 to 2 minutes until it turns fragrant—don’t walk away, you don’t want to burn it! Now, here comes the magic: toss in the can of undrained fire-roasted diced tomatoes. Bring this all to a boil and let it simmer for about 5 to 7 minutes, allowing the sauce to thicken slightly. This is the perfect time to admire the wonderful colors in your skillet!
Step three: When your tomato mixture is ready, add it to the pan of cooked fettuccine, followed by the thinly sliced fresh basil and a sprinkle of crushed red pepper flakes. Toss everything together gently. Finally, what would pasta be without cheese? Sprinkle that glorious shredded Parmesan cheese over the top just before serving to melt slightly and elevate the dish. Enjoy the vibrant aroma filling your kitchen!
Pro Tips for Making the Recipe
– Use a large pot to cook your pasta to prevent clumping and allow it to move freely.
– If you’re short on time, you can use pre-minced garlic from a jar, but fresh really does pack the best flavor!
– For an extra depth of flavor, consider adding a splash of balsamic vinegar to the tomato sauce as it simmers.
– Feel free to customize! Toss in some grilled chicken or sautéed vegetables to add more heartiness to the dish.
How to Serve
When serving this Fettuccine Pasta with Tomatoes and Garlic, I love to top it with an extra sprinkle of Parmesan cheese and a few additional fresh basil leaves for that pop of color. Pair it with a side of garlic bread or a refreshing Caesar salad, and you’ve got yourself a delightful meal fit for a feast. If you’re feeling fancy, serve with a unique homemade dressing to elevate every bite!
Make Ahead and Storage
I understand life gets hectic, so if you’d like to prep ahead, you can cook the pasta and make the tomato sauce a day in advance. Store both separately in airtight containers in the fridge. When you’re ready to enjoy, simply reheat on the stove over low heat until warm.
Leftovers are a gift, aren’t they? Store any extra fettuccine pasta in an airtight container in your refrigerator for up to 3 days. If you want to freeze it, I recommend separating the pasta from the sauce, as freezing together may lead to soggy noodles down the road. Reheat in the microwave or on the stovetop for a quick meal whenever you need a tasty fix.
With this Fettuccine Pasta with Tomatoes and Garlic, you truly have a delightful dish that’s bound to become a family favorite. So, grab your ingredients and let’s bring delightful, wholesome meals to the table without any fuss! Happy cooking, my friends!
Fettuccine Pasta with Tomatoes and Garlic
Ingredients
- 8 oz dry fettuccine pasta uncooked
- 1 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1 can Hunt’s® Fire Roasted Diced Tomatoes 14.5 oz, undrained
- ¼ cup fresh basil thinly sliced
- ⅛ tsp crushed red pepper flakes
- ⅓ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions, drain, and return to pan.
- Heat oil in large skillet over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant. Add undrained tomatoes, bring to boil, then simmer for 5-7 minutes until sauce thickens slightly.
- Toss tomato mixture, basil, and red pepper flakes with pasta. Sprinkle with cheese before serving.