Tomato and Basil Fettuccini


  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 3 1/2 cups (28 ounce can) peeled tomatoes with liquid
  • 6 fresh basil leaves, chopped, or 1 tablespoon dry basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces fettuccine, uncooked
  • Parmesan cheese (optional)


  1. Saute onion and garlic in oil in medium skillet until onion is tender, but not brown.
  2. Chop tomatoes into small pieces; reserve liquid. Add tomatoes, tomato liquid, basil, salt and pepper; bring to boil over medium heat. Reduce heat; simmer, uncovered, 15 to 20 minutes, stirring occasionally.
  3. Cook fettuccine according to package directions; drain well.
  4. Immediately toss hot fettuccine with tomato basil sauce in large serving dish.
  5. Garnish with Parmesan cheese, if desired.

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