Basil Garlic Fettuccine with Puttanesca Sauce

A traditional tomato and olive sauce paired with Basil Garlic Fettucine

Basil Garlic Fettuccine with Puttanesca Sauce
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Fresh tomatoes, olives and garlic served over basil garlic fettucine
  • 1 pound Flour City Pasta Basil Garlic Fettuccine
  • ¼ cup olive oil
  • 1 cup finely chopped onion
  • 6 cloves garlic, minced
  • Two 28-ounce cans plum tomatoes chopped in liquid
  • 1 cup Kalamata olives pitted and halved
  • 2 TBS tomato paste
  • 2 TBS capers drained
  • ½ tsp dried basil
  • ½ tsp red pepper flakes
  1. Bring several quarts of water to boil. Add fettuccine and cook about 7 minutes until al dente. Drain.
  2. In a large pot, heat oil over medium.
  3. Add onion and saute until softened.
  4. Add garlic and cook 2 minutes.
  5. Add tomatoes in their liquid
  6. Add remaining ingredients.
  7. Simmer until sauce has thickened and slightly reduced (about 45 minutes)
  8. Season to taste.
  9. Serve over cooked pasta.


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