This simple, versatile tomato basil fettuccine is ready in fifteen minutes!
Cooking dinner shouldn’t be a drag.
I’ll say this though, it can be hard to embrace a chef knife and a skillet after a 10-hour work day, followed by being a kid shuttle service, and knowing there’s a looming pile of laundry in
a mound on the bathroom floor the hamper.
I get it. I do.
I’m also one to look at the glass half full.
To make lemons out of lemonade.
I don’t have to cook dinner. I get to cook dinner. See how that works?
But that doesn’t mean that every night I’m pulling off a five course meal.
(Okay, let’s be real—that actually never happens, unless the five course meal is being enjoyed at a restaurant.)
Most nights it’s something I’ve thrown together in forty-five minutes. Or less.
Like this tomato basil fettuccine, which was actually pulled together in fifteen minutes. F-I-F-T-E-E-N minutes.
When dinner takes a mere fifteen (or even thirty to forty-five) minutes, take-out suddenly becomes the more difficult and time-consuming option.
Never mind homemade anything is generally better than take-out something, though I do have my take-out go-tos … who doesn’t?!
I recently discovered fettuccine nests at my local ALDI, and I’m hooked.
The pasta’s ready in eight minutes, and the texture is so velvety! Not quite like fresh pasta, but also much better than the typical dried pasta.
You don’t need to use fettuccine nests for this recipe, but the next time you see them (ALDI or not), you totally have to try them.
The other thing I love about recipes like this, is that they’re SO versatile. Want to add meat? Seared chicken or shrimp would be the perfect match.
Have a large crowd to feed? Just double, triple, or quadruple the recipe for an easy dinner party feast.
Most of all, take time to appreciate the process.
Grab a glass of wine, keep the computer shut and really enjoy it.
- 6 fettuccine nests
- 2 tablespoons + 1 teaspoon sea salt
- ¼ cup extra virgin olive oil
- 3 cloves garlic, smashed
- ½ cup whole milk
- 1 cup shredded Parmesan
- ½ cup fresh basil, chopped
- 1 tablespoon fresh chives, diced
- 1 Roma tomato, diced
- Add 2 tablespoons of salt to a large pot of water, and then set it over high heat to boil. Once it comes to a rolling boil, add the fettuccine nests and let them cook for 8 minutes.
- Meanwhile, warm the olive oil, garlic and chives over medium-low heat in a large skillet for 5 minutes. The garlic will become golden and soft. Pour in the milk, increase the heat to medium, then whisk in ¾ cup of Parmesan and 1 teaspoon salt. The sauce may break as it warms to a simmer, but that's okay.
- When the pasta's done, add it to the large skillet and use tongs to toss it until it's well coated with the sauce.
- Add half the basil and all the diced tomato, and continue tossing.
- Sprinkle the remaining Parmesan and basil on top, then serve immediately with warmed, buttered, crusty bread.
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