Tomato and Basil Fettuccini Recipe

Tomato and Basil Fettuccini Recipe

12 ozs. Uncooked fettuccine
3 1/2 cups (28 oz. can) of peeled tomatoes with their liquid
1 tsp. salt
1/4 cup of olive oil
1/4 cup onion, chopped
6 chopped fresh basil leaves or 1 tbsp. dry basil
1 minced clove of garlic
1/2 tsp. pepper
Parmesan cheese (optional)

In a medium-sized skillet, saute garlic and onions until the onions become softened but not browned. Chop up the tomatoes in little pieces and set aside the liquid.

To the skillet where the garlic and onions are sauteed add in salt, pepper, liquid from the tomato, basil and the chopped tomatoes.

Bring the mixture to a boil on medium flame then lower the heat and continue to cook it simmering without a cover for 15-20 mins. all the while stirring it.

Fettuccini should be cooked as per instructions from its package and drain it well.

Combine together hot pasta and basil-tomato sauce on a big serving platter then finish with a sprinkling of parmesan if you want.