Fettuccine served with a light, creamy tomato sauce.
115 oz candiced tomatoes, drained
1Roma tomato, diced
1/4tspcrushed red pepper flakes
3Tbspfresh basil leaves
1ozparmesan, freshly grated
Cook pasta with ¼ teaspoon salt for 8 minutes or until noodles are almost al dente. Drain pasta, reserving 1⅓ cups of pasta cooking water.
Heat a skillet over medium-low heat. Add oil then garlic and cook for 2 minutes, stirring occasionally. Stir in canned and Roma tomatoes, cook for 3 minutes. Add in reserved 1⅓ cups pasta water and bring to a boil.
Stir in cream cheese and mix until smooth. Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.