Vegan Tomato Basil Fettuccine

Name: Vegan Tomato Basil Fettuccine
Total time: 30
Yield: 6
Ingredients: 1 box fettuccine pasta; 3 tablespoons olive oil; ½ onion, chopped; 2 cloves garlic; 1 tablespoon flour; ¼ teaspoon red pepper flakes; 2 cans diced tomato, undrained; ½ teaspoon salt; ½ cup fresh basil, chopped

Recipe by Ryan Hall from tasty.co

30 Mins.

Ingredients

6 servings

•

1 box fettuccine pasta
•

3 tablespoons olive oil
•

½ onion, chopped
•

2 cloves garlic
•

1 tablespoon flour

•

¼ teaspoon red pepper flakes
•

2 cans diced tomato, undrained
•

½ teaspoon salt
•

½ cup fresh basil, chopped

Instructions

Bring 4 quarts of water to a boil. When boiling, add 1 tbsp of salt and cook fettuccine for 12 minutes, or according to the package directions.
In a wide skillet, heat olive oil over medium-high heat until the oil is shimmering. Add onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.
Add flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, until the sauce has thickened and some liquid has evaporated, about 8 minutes.
Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.
Plate and serve.
Enjoy!