This fettuccine recipe is simple, tasty and delicious and is quick to prepare, making it a perfect mid-week pasta.
400 grams of Fettuccine (we used fresh pasta but dry Fettuccine will also work fine)
1 400 gram tin of chopped tomatoes
1 clove of garlic, crushed
1 small onion, finely chopped
1 tablespoon of olive oil
200 ml of thickened cream
1 teaspoon of dried chilli
1 cup of tightly packed baby spinach leaves
100 grams of feta cheese
Handful of fresh basil leashes
Shaved Parmesan cheese, to serve
To make, lightly fry garlic and onions in olive oil on low heat until translucent. Add chopped tomatoes and chilli and simmer for 3-5 minutes. Stir through cream and continue to simmer on low heat.
In the meantime, cook Fettuccine in a large pot of salted water. Once cooked al dente, drain and add to creamy tomato mix along with baby spinach leaves. Season well with salt and pepper and stir through. Remove from heat, divide among serving bowls and top with crumbled feta cheese, fresh basil leaves and shaved Parmesan. Serve and enjoy!