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Meatless Monday – Tomato and Garlic Fettuccine


  • 6 ounces fettuccine noodles
  • 1/2 can of Red Gold Garlic and Olive Oil Petite Diced Tomatoes
  • 4 - 5 fresh basil leaves cut into ribbons
  • Parmesan cheese for garnish if desired


  • Cook fettuccine noodles according to package directions for al dente. Drain and return to pot.
  • Use half of the can of tomatoes along with whatever liquid comes out with the half - toss with noodles.
  • Toss basil ribbons into pasta and tomatoes and add Parmesan cheese if desired.
  • Serve immediately.