Gluten Free Fettuccine with Tomato Basil Sauce
Elevate your pasta night with this delicious and wholesome Gluten-Free Fettuccine with Tomato Basil Sauce, a vibrant dish that’s as comforting as it is nutritious. Featuring tender gluten-free fettuccine coated in a rich, homemade tomato basil sauce, this recipe combines pantry staples like canned crushed tomatoes, aromatic garlic, and fragrant dried oregano for a sauce brimming with bold flavor. A touch of sugar balances the acidity, while fresh basil leaves add a burst of herbal freshness. Perfectly paired with optional gluten-free Parmesan for a savory finish, this quick 40-minute meal is ideal for weeknight dinners or casual entertaining. Whether you're following a gluten-free diet or simply craving authentic Italian-inspired cuisine, this recipe will impress every palate at the table!
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Recipe Information
Ingredients
- 12 ounces Gluten-free fettuccine pasta
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 28 ounces Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 0.25 cups Fresh basil leaves, chopped
- 0.25 cups Grated Parmesan cheese (optional, gluten-free certified)
- 4 quarts Water (for boiling pasta)
- 2 teaspoons Salt (for boiling pasta water)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add 2 teaspoons of salt.
Add the gluten-free fettuccine pasta to the boiling water and cook according to package instructions, typically 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the crushed tomatoes and tomato paste. Mix well to combine.
Add the sugar, 1 teaspoon of salt, black pepper, and dried oregano. Stir to incorporate.
Let the tomato mixture simmer over low heat for 15-20 minutes, stirring occasionally.
While the sauce simmers, chop the fresh basil leaves.
Once the sauce has thickened, stir in the chopped basil and simmer for an additional 2 minutes. Taste and adjust seasoning if needed.
Drain the cooked fettuccine and transfer it to a serving bowl.
Pour the tomato basil sauce over the fettuccine and toss gently to coat.
Optionally, sprinkle with grated Parmesan cheese before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 8192 mg | 356% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 41.4 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 929 mg | 71% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2387 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
