Ingredients
Scale
- 8 oz fettuccine pasta
- 1 cup sundried tomatoes packed in oil, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated parmesan cheese
- 1 cup fresh basil leaves, torn
- ½ tsp red pepper flakes (optional)
- Salt to taste
Instructions
- Preparation Time: 10 minutes | Cooking Time: 15 minutes | Yield: 4 servings.
- Boil salted water in a large pot and cook fettuccine until al dente (about 8-10 minutes). Reserve ½ cup pasta water and drain.
- In a skillet over medium heat, heat olive oil and sauté minced garlic and sundried tomatoes for about 2-3 minutes until fragrant.
- Stir in red pepper flakes, then add reserved pasta water to create a silky sauce.
- Add the drained pasta to the skillet and toss to combine until well-coated.
- Fold in parmesan cheese and torn basil leaves until the cheese melts into the sauce.
- Serve hot, garnished with additional cheese and basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 200g)
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg