Fettuccine with Tomato-Cream Sauce

Photo: Johnny Autry; Styling: Cindy Barr

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes,

August 2012