Fettuccine Al Aglio

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'.

• Ready In: 30 mins
• Serves: 6
• Yields: 1 1/2 cups

Ingredients

• 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 1/2ounce) cans  hunts fire roasted diced tomatoes with garlic, undrained
• 1⁄2 cup  thinly sliced fresh basil
• 3⁄4 cup  grated parmesan cheese

Directions

1. Prepare pasta according to package directions, omitting salt. Drain and return to pan.
2. 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.
3. Stir in undrained tomatoes.
4. Bring to boil; reduce heat to medium and cook 5 to 7 minutes or until sauce is thickens slightly.
5. Toss cooked pasta with tomato mixture and basil in pasta pan.
6. Place in serving dish and sprinkle with cheese.