Gluten-Free Fettuccine Pasta with Tomato Sauce
Indulge in the comforting flavors of this Gluten-Free Fettuccine Pasta with Tomato Sauce, a perfect fusion of simplicity and richness! This recipe transforms classic Italian cuisine into a gluten-free masterpiece, featuring tender gluten-free fettuccine coated in a vibrant, homemade tomato sauce. The sauce is made with sweet crushed tomatoes, aromatic garlic, and onion, complemented by dried oregano, basil, and a hint of red pepper flakes for a subtle kick. Fresh basil leaves add a burst of herbaceous flavor, while a sprinkle of grated Parmesan cheese finishes the dish with a savory touch. Ready in just 45 minutes, this quick and wholesome meal is ideal for weeknight dinners or special occasions. Serve it hot and enjoy the perfect balance of savory, spicy, and fresh flavors, proving that gluten-free doesn’t mean sacrificing taste!
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Ingredients
- 12 oz Gluten-free fettuccine
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 28 oz can Crushed tomatoes
- 1 medium Onion, finely chopped
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Grated Parmesan cheese
Directions
Step 1
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water, and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
Step 3
Pour the crushed tomatoes into the skillet, stirring to combine with the garlic and onion. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Step 4
Reduce the heat to low, and allow the sauce to simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.
Step 5
Adjust seasoning with additional salt and pepper, if needed. Stir in the fresh basil leaves and simmer for another 2 minutes.
Step 6
Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
Step 7
Serve the pasta hot, topped with grated Parmesan cheese and additional fresh basil for garnish, if desired.
Nutrition Facts
| Serving size | (1388.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1304.3 |
| Total Fat 47.1g | 0% |
| Saturated Fat 12.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 40mg | 0% |
| Sodium 1970.1mg | 0% |
| Total Carbohydrate 189.4g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 31.3g | |
| Protein 43.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 733.9mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2182.9mg | 0% |
Source of Calories