Spicy Tomato Fettuccine

Spicy Tomato Fettuccine



Prep Time: 15 Min

Cook Time: 16 - 18 Min

 

1. Bring a large pot of cold water to a boil on medium high heat. Season liberally with sea salt and cover until needed.

 

1. In a large frying pan, begin melting the butter over medium heat. Once melted, add the EVOO and pepper flakes. Let the pepper flakes pop and bubble away for 2 minutes.

 

1. Add the pasta to the boiling water. Cook to Al Dente according to package directions. Transfer cooked pasta to a bowl and toss with EVOO to keep from sticking.

 
 

                  Grocery List

• 300g Dry Fettuccini Pasta
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 1 Tsp. Red Pepper Fakes
• 1 Yellow Onion, diced
• 2 cloves Garlic, crushed & minced
• 1 C Medley OR Grape Tomatoes, halved
• 10 Fresh Basil Leaves, roughly chopped
• Handful Fresh Parsley, chopped
• 2 Tbsp. Grated Parmesan
• Sea Salt & Cracked Pepper

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*Continue as pasta boils
 
 

1. Add the garlic and cook another 2 minutes stirring often to avoid burning. Add the onion and a good pinch of sea salt. Stir and continue cooking 2 – 3 minutes.

 

1. Add the tomatoes next and another pinch of sea salt. Cover and continue to cook 3 – 4 minutes until tomatoes have cooked down.

 

1. Add the cooked pasta along with ¼ C of the pasta cooking water and toss the pasta to combine everything thoroughly in the pan. Cover and cook 1 – 2 minutes.

 

1. Remove from heat and fold in grated parmesan, basil, parsley, and salt / pepper to taste.

 

1. Serve and garnish with fresh basil.