One-Pan Pasta with Canned Tomatoes
Level
easy
Cooking
10 min
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 | 1 1⁄2 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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