One-Pan Pasta with Canned Tomatoes
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One-Pan Pasta with Canned Tomatoes

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Level

easy

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Cooking

10 min

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Preparation

10 min

Ingredients

Servings

2
Fettuccine
200 g
Chopped Tomatoes
1 can
Small Onion
thinly sliced
1
Basil
2 sprigs
Extra-Virgin Olive Oil
1 tbsp
Salt
Ground Black Pepper
Dry Red Wine
to taste or thin sauce (optional)
Parmesan Cheese
freshly grated
Water
plus more if needed to thin sauce
12 cups

How to cook

Start cooking

  • Lay pasta flat with the canned tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and pepper in a large pan.
  • Bring to a boil over high heat.
  • Stir and turn the pasta frequently with tongs or a fork until pasta is al dente.
  • If the sauce thickens too much or starts to stick to the pan, add more water or red wine as needed to thin the sauce and prevent burning.
  • Season with salt and pepper to taste before garnishing with basil and parmesan cheese.
  • Serve straight from the pan.

Note:

  • Keep an eye on all the ingredients in the pan to make sure it doesn’t burn and add more liquid if necessary. If you’ve got more time, saute the onions and garlic in olive oil first for a richer flavour!
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