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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 36 |
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This is a very flavorful pasta dish that I happened to come across. And for those of you who don't know Italian, 'Al Aglio' (al AH-lyoh) means 'with garlic'. Ingredients:
1 lb dry fettuccine pasta, uncooked |
2 tablespoons extra virgin olive oil |
2 tablespoons minced garlic |
1/2 teaspoon crushed red pepper flakes |
2 (14 1/2 ounce) cans hunts fire roasted diced tomatoes with garlic, undrained |
1/2 cup thinly sliced fresh basil |
3/4 cup grated parmesan cheese |
Directions:
1. Prepare pasta according to package directions, omitting salt. Drain and return to pan.
2. Meanwhile, heat oil in a large skillet over medium- high heat until hot. Add garlic and red pepper; cook and stir 1 to 2 minutes or until fragrant.
3. Stir in undrained tomatoes.
4. Bring to boil; reduce heat to medium and cook 5 to 7 minutes or until sauce is thickens slightly.
5. Toss cooked pasta with tomato mixture and basil in pasta pan.
6. Place in serving dish and sprinkle with cheese.
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