Fettuccine with Tomato Cream Sauce

Fettuccine with Tomato Cream Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 8

    oz. uncooked fettuccine

  • 4

    quarts boiling water

  • ½

    tsp. kosher salt, divided

  • 1

    tbsp. olive oil

  • 3

    tbsp. coarsely chopped garlic

  • 1

    (28 oz.) can whole peeled tomatoes, drained and crushed

  • 3

    oz. ⅓-less-fat cream cheese

  • ¼

    cup oil-cured olives, pitted and coarsely chopped

  • ¼

    tsp. crushed red pepper

  • ¼

    cup small fresh basil leaves

  • ½

    oz. Parmigiano-Reggiano cheese, shaved or shredded

Directions

1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water. 2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water (I used 1 cup); bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.


Nutrition

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