Creamy Tomato and Spinach Fettuccine

Start your water boiling for the fettuccine. Once the water boils, cook the fettuccine to al dente (slightly chewy).

While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later). Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes. Stir to ensure that the garlic doesn’t burn. Allow the tomatoes to soften and cook for a good 5 minutes. Add in the sun-dried tomatoes and the cream. Cook another 3-5 minutes, stirring every so often. Add salt, pepper, and tomato paste and mix well so that it disperses throughout the sauce. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute. The spinach should be just wilting as the pasta finishes cooking.

Use tongs to move the pasta from the water to the skillet with the sauce. (Don’t be afraid to let a little bit of water come along for the ride.) Stir well to coat the pasta with sauce. Serve with more grated Parmesan on top.