1 pound dried fettuccine pasta
20 ounces cherry tomatoes, halved and crushed
1 cup heavy cream
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 cup basil leaves, julienned
1/4 cup grated Parmigiano Reggiano
1 tablespoon olive oil
Kosher salt & fresh ground black pepper
Bring 6 cups of salted water to a rolling boil.
Add dried fettuccini noodles, and cook according to the packaging for "al dente," about 7-9 mins. Reserve one cup of pasta water. Drain rest of the water and return pasta to pot.
Heat one tablespoon olive oil in a large skillet over medium heat.
Add garlic to the skillet, and sauté until the garlic becomes lightly brown and fragrant, about 1-2 mins.
Add in cherry tomatoes and big pinch of salt. Cook down the tomatoes until they are tender and falling apart, about 5-7 mins.
Add the cup of cooked pasta water and cup of heavy cream to the skillet, and cook until cream sauce starts to thicken.
Add red pepper flakes, grated Parmigiano Reggiano cheese, and salt and pepper to taste. Stir until combined.
Carefully add the cooked pasta into the skillet, and mix so the pasta is totally covered in the sauce. Bring up to temperature.
Remove from the heat, and mix in half the julienned basil until fragrant. Season with salt and pepper to taste.
Serve individually, and garnish with more parm and basil.
Pro-tip: Like it spicy? Add as much chili pepper flakes as you'd like!
Pro-tip: No need to be vegetarian! This meal would go great with some grilled chicken or shrimp!
