Sometimes the simplest dishes taste the best. The quick, nutrient-rich sauce is fresh, flavorful, and best of all takes less than 20 minutes to come together, making it the perfect weeknight meal. You could add cheese if you like, but the basil and tomatoes work so well together that you won't miss it at all. Serve as a side or on its own for a bright, comforting meal that leaves you feeling nourished and not at all weighed down. If you want to kick it up a notch, try adding a few oven-dried tomatoes as a garnish.
Ingredients
4 oz fettuccini noodles (use rice noodles for gluten-free option)
1 medium yellow onion, diced
2 cloves of garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
5 tbsp vegetable broth
8 oz grape or cherry tomatoes, halved
1 cup canned whole tomatoes
1 handful fresh basil
1 tsp organic sea salt
pepper to taste
1 tsp dried oregano
1/4 tsp red pepper flakes (optional)
Directions
Cook pasta until al dente, drain, and set aside. In a large pan, sauté onion and garlic over medium heat until fragrant and translucent. Add tomato paste, broth, grape or cherry tomatoes, canned tomatoes, salt, pepper, and dried spices. Stir to combine and cook for five minutes. Turn down to a simmer and cook for another 5 minutes. Add pasta to pan, combine and cook for 2 minutes. Top with fresh basil and pepper.
