Fettuccine with Tomato-Cream Sauce

Photo: Johnny Autry; Styling: Cindy Barr
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 383
  • Fat: 14.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.9g
  • Carbohydrate: 52.7g
  • Fiber: 3.6g
  • Cholesterol: 18.9mg
  • Iron: 3.6mg
  • Sodium: 533mg
  • Calcium: 142mg

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. 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. 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.
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