A traditional tomato and olive sauce paired with Basil Garlic Fettucine
Basil Garlic Fettuccine with Puttanesca Sauce
Author: Flour City Pasta
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6
Fresh tomatoes, olives and garlic served over basil garlic fettucine
Ingredients
- 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
Instructions
- Bring several quarts of water to boil. Add fettuccine and cook about 7 minutes until al dente. Drain.
- In a large pot, heat oil over medium.
- Add onion and saute until softened.
- Add garlic and cook 2 minutes.
- Add tomatoes in their liquid
- Add remaining ingredients.
- Simmer until sauce has thickened and slightly reduced (about 45 minutes)
- Season to taste.
- Serve over cooked pasta.
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