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Fettuccine with Tomato-Cream Sauce

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 servings


  • 8 ounces uncooked fettuccine pasta
  • Salt
  • 1-2 Tablespoons olive oil
  • 2-3 cloves garlic , minced or pressed
  • 1 (28 ounce) can crushed tomatoes
  • 3 ounces cream cheese (1/3 less fat or regular)
  • 1/4 cup oil-cured olives , pitted and coarsely chopped (I used Kalamata)
  • 1/4 teaspoon crushed red pepper
  • small handful fresh basil leaves , chopped
  • Fresh Parmesan cheese , grated or shaved


  • Cook the pasta in boiling water seasoned with salt until almost to al dente, about 8 minutes. Drain while reserving 1 1/3 cup of the pasta water. Return pasta to the pot, away from the heat, and drizzle with a little olive oil to keep from sticking together.
  • Heat 1 Tablespoon oil in a large skillet over medium heat. Add the garlic and cook until just fragrant, about 30 seconds to 1 minute, stirring frequently. Season with 1/4 teaspoon salt. Add the tomatoes and cook for 3 minutes, stirring occasionally. Pour in the reserved 1 1/3 cup pasta water, then bring to a boil. Stir in the cream cheese until smooth. Mix in the pasta, olives, and red pepper. Cook for 3 more minutes, or until pasta reaches al dente, tossing to coat. Serve immediately garnished with basil and Parmesan cheese.
  • Source: Adapted from Sweet Tea and Taters, originally Cooking Light Magazine


Serving: 1g