Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
8 ounces dry fettuccine pasta, uncooked
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
1/4 cup thinly sliced fresh basil
1/8 teaspoon crushed red pepper flakes
1/3 cup shredded Parmesan cheese
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 79 mg | 8% |
| Carbohydrate | 34 g | 11% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 4 g | 7% |
| Iron | 2 mg | 11% |
| Calories | 213 kcal | 11% |
| Sodium | 364 mg | 15% |
| Protein | 8 g | 16% |
| Saturated Fat | 1 g | 6% |
| Sugars | 2 g | 0 |
| Vitamin C | 3 mg | 5% |
Cook pasta according to package directions. Drain and return to pan.
Meanwhile, heat oil in large skillet over medium-high heat. Add 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 sauce thickens slightly.
Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.
Fettuccine Pasta with Tomatoes and Garlic
