One-Pan Pasta with Canned Tomatoes

Level

Cooking

Preparation

Fettuccine	200 g
Chopped Tomatoes	1 can
Small Onion thinly sliced	1
Basil	2 sprigs
Extra-Virgin Olive Oil	1 tbsp
Salt
Ground Black Pepper
Dry Red Wine to taste or thin sauce (optional)
Parmesan Cheese freshly grated
Water plus more if needed to thin sauce	1 ¹⁄₂ cups

Lay pasta flat with the canned tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and pepper in a large pan.
Bring to a boil over high heat.
Stir and turn the pasta frequently with tongs or a fork until pasta is al dente.
If the sauce thickens too much or starts to stick to the pan, add more water or red wine as needed to thin the sauce and prevent burning.
Season with salt and pepper to taste before garnishing with basil and parmesan cheese.
Serve straight from the pan.

Keep an eye on all the ingredients in the pan to make sure it doesn’t burn and add more liquid if necessary. If you’ve got more time, saute the onions and garlic in olive oil first for a richer flavour!

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