Monday, September 3, 2012

Fettuccine with Tomato-Cream Sauce

D made this awhile ago, but I forgot to write it down.  It was very good.  It reminded us of Spaghetti with Simple Sauce, but slightly different.  Definitely would have again.  Substituted the olives with bacon, of course.

Fettuccine with Tomato-Cream Sauce

Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:25 Minutes
Total:25 Minutes

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 (used bacon)
1/4 teaspoon crushed red pepper
1/4 cup small fresh basil leaves
1/2 ounce Parmigiano-Reggiano cheese, shaved

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. 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.

Nutritional Information 
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

Cooking Light AUGUST 2012

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