Prep 0 mins
Cook 30 mins
This is a very flavorful pasta dish that I happened to come across. And for those of you who don't know Italian, 'Al Aglio' (al AH-lyoh) means 'with garlic'.
- 1 lb dry fettuccine pasta, uncooked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1⁄2 teaspoon crushed red pepper flakes
- 2 (14 1/2 ounce) canshunts fire roasted diced tomatoes with garlic, undrained
- 1⁄2 cup thinly sliced fresh basil
- 3⁄4 cup grated parmesan cheese
- Prepare pasta according to package directions, omitting salt. Drain and return to pan.
- Meanwhile, heat oil in a large skillet over medium- high heat until hot. Add garlic and red pepper; cook and stir 1 to 2 minutes or until fragrant.
- Stir in undrained tomatoes.
- Bring to boil; reduce heat to medium and cook 5 to 7 minutes or until sauce is thickens slightly.
- Toss cooked pasta with tomato mixture and basil in pasta pan.
- Place in serving dish and sprinkle with cheese.
This was very tasty, and it's quite quick to prepare. The fire-roasted tomatoes and basil really set it apart from other fettuccine dishes. Thanks for sharing your recipe, salmon pink.
This was good! The only change I made to the recipe was that I used dried basil instead of fresh, but it turned out great! I served with pork chops marinated in italian dressing. Thanks for sharing!
So easy and so flavorful! I had never used fire-roasted tomatoes (I used Glen Muir-all I could find) and they were quite tasty! This would make a nice side to a pork chop or chicken breast, but was a good meal in itself! Made for Fall 2008 PAC.