ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fettuccine with Tomato-Cream Sauce

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 25 mins
Total time 25 mins
Yield Serves 4 (serving size: 1 1/4 cups)

Ingredients

  • 8 ounces uncooked fettuccine
  • 4 quarts boiling water
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 3 tablespoons coarsely chopped garlic
  • 1 (28-ounce) can whole peeled tomatoes, drained and crushed
  • 3 ounces 1/3-less-fat cream cheese
  • 1/4 cup oil-cured olives, pitted and coarsely chopped
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup small fresh basil leaves
  • 1/2 ounce Parmigiano-Reggiano cheese, shaved

Nutrition Information

  • calories 383
  • fat 14.2 g
  • satfat 4.5 g
  • monofat 7.1 g
  • polyfat 1.2 g
  • protein 12.9 g
  • carbohydrate 52.7 g
  • fiber 3.6 g
  • cholesterol 18.9 mg
  • iron 3.6 mg
  • sodium 533 mg
  • calcium 142 mg

How to Make It

  1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta through a sieve over a bowl; reserve 1 1/3 cups pasta cooking water.

  2. Heat a large skillet over medium-low heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until very fragrant and tender, stirring occasionally. Stir in remaining 1/4 teaspoon salt and tomatoes; cook 3 minutes, stirring occasionally. Stir in reserved 1 1/3 cups pasta water; bring to a boil. Add cream cheese; stir until smooth. Add pasta, olives, and red pepper; cook 3 minutes or until pasta is al dente, tossing to coat. Divide pasta mixture among 4 shallow bowls; top each serving with 1 tablespoon basil. Divide Parmigiano-Reggiano evenly among servings.