Gluten-Free Fettuccine Pasta with Tomato Sauce
Indulge in the comforting flavors of Gluten-Free Fettuccine Pasta with Tomato Sauce, a hearty and wholesome dish that’s perfect for those embracing a gluten-free lifestyle without compromising on taste. This recipe features tender, gluten-free fettuccine smothered in a vibrant tomato sauce enriched with aromatic garlic, onion, and a blend of dried and fresh herbs, including basil and oregano. A dash of red pepper flakes adds a subtle kick, while grated Parmesan cheese ensures a creamy finish. Ready in under 45 minutes, this dish is ideal for busy weeknights or family-friendly dinners. Serve it piping hot and garnish with fresh basil to elevate its presentation. Packed with rich, savory flavors, this is a gluten-free pasta recipe that’s sure to become a mealtime favorite!
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Recipe Information
Ingredients
- 12 oz Gluten-free fettuccine
- 2 tbsp Olive oil
- 4 Garlic cloves, minced
- 28 oz can Crushed tomatoes
- 1 medium Onion, finely chopped
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.25 cup Fresh basil leaves, chopped
- 0.5 cup Grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Add the gluten-free fettuccine and cook according to the package instructions until al dente. Drain the pasta, reserving 1 cup of pasta cooking water, and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté for about 5 minutes until the onion becomes translucent and the garlic is fragrant.
Pour the crushed tomatoes into the skillet, stirring to combine with the garlic and onion. Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper.
Reduce the heat to low, and allow the sauce to simmer gently for about 20 minutes, stirring occasionally, until it thickens slightly.
Adjust seasoning with additional salt and pepper, if needed. Stir in the fresh basil leaves and simmer for another 2 minutes.
Add the cooked fettuccine to the sauce, tossing to coat evenly. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach the desired consistency.
Serve the pasta hot, topped with grated Parmesan cheese and additional fresh basil for garnish, if desired.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 31.3 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 734 mg | 56% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2183 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
