How To... One-Pan Pasta





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Published on Oct 3, 2016

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3 tablespoons Extra Virgin Olive Oil
½ teaspoon Red Chili Flakes
6 Garlic Cloves, peeled and thinly sliced
16 ounces Fettuccine Pasta
2 Fresh Tomatoes, cut into big chunks
1 handful of Fresh Basil, chopped, and a tad extra to top the finished pasta
28 ounces Crushed San Marzano Tomatoes
14 ounces (a splash less than 2 cups) Water
2 teaspoons Sea Salt
2 cups of good Parmesan, grated


Add oil to a large pan on med-high heat that is at least 2 ½ inches deep.
Add chili flakes and garlic and sauté for about 30 seconds or until nicely fragrant.
Remove pan from heat and add pasta, fresh tomatoes, basil, crushed tomatoes, water, and sea salt.
Cook on med-high heat for about 10 minutes or until the liquid is mostly evaporated and pasta is al dente.
Serve with a good handful of parmesan and some fresh basil on top of each bowl of pasta. Enjoy! :)


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