She Strengthens

Elegant yet Easy Fettuccine with Tomato Butter Sauce

Are you craving a quick, delicious, and sophisticated pasta dish that’s perfect for any occasion? Look no further! This fettuccine with tomato butter sauce is a game-changer, using pantry staples to create a rich and flavorful meal.

The Power of Pantry Ingredients

Canned tomatoes, butter, onions, garlic, and chili flakes come together to create a luscious sauce that’s sure to impress. And the best part? You likely have most of these ingredients already stocked in your pantry!

Customize to Your Taste

While fresh feta cheese adds a tangy, salty flavor, feel free to swap it out with grated Parmesan or another hard, salty cheese. And if you can’t find fettuccine, don’t worry! The author recommends using whatever pasta you have on hand.

Easy to Make, Easy to Enjoy

This recipe is a breeze to prepare, with a difficulty level of easy. With just 10 ingredients, you’ll be enjoying a satisfying meal in no time.

Ingredients:

• 3 tablespoons canola, vegetable, or light olive oil
• 3 garlic cloves, peeled and finely sliced
• 1 (14 oz) can of chopped or diced tomatoes
• ¼ teaspoon crushed red pepper flakes
• ½ onion, peeled (not chopped)
• 2 ounces butter (salted or unsalted)
• 1 teaspoon sea salt flakes, plus extra to taste
• Pinch of sugar (optional)
• 5 ounces dried fettuccine
• 2 ounces firm feta cheese

Step-by-Step Instructions

Create the Sugo

Heat the oil and garlic in a medium saucepan over medium heat for 1-2 minutes until fragrant and beginning to golden. Add the tomatoes, chili flakes, onion half, butter, and salt. Bring to a simmer, then reduce heat to low for 25-30 minutes, stirring occasionally. Splash in some water if it’s sticking or reducing too much.

Cook the Fettuccine

After 15 minutes of the sugo simmering, bring a large saucepan of water to a boil and cook the fettuccine until al dente (around 9-10 minutes). Reserve a mugful of the starchy cooking water.

Combine and Serve

Using tongs, transfer the fettuccine into the tomato sauce, stirring in spoonfuls of the reserved cooking water until coated in the sauce. Taste again for seasoning, keeping in mind the feta will add saltiness. Divide the pasta between two plates, then finely grate over the feta to finish.