One-Pan Pasta With Canned Tomatoes

• 8 ounces fettuccine
• 14 ounces canned crushed tomatoes or tomato sauce (1 1/2 cups)
• 1 small onion, thinly sliced (4 oz)
• 4 cloves of garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 1 tablespoon extra-virgin olive oil
• coarse salt
• freshly ground black pepper
• 1 1/2 cups water, plus more if needed to thin sauce
• dry red wine, to taste or as needed to thin sauce (optional)
• freshly grated Parmesan cheese, for serving

1. Combine pasta, canned tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and pepper to taste, and water in a large straight-sided skillet (the pasta should lay flat)
2. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente (about 9 minutes). If sauce thickens too much or starts to stick to the pan, add more water or red wine as needed to thin the sauce and prevent burning.
3. Season to taste with salt and pepper and garnish with basil and Parmesan cheese. Divide among 2 bowls, or serve straight from the pan.

fettuccine, tomatoes, onion, garlic, red pepper, basil, extravirgin olive oil, salt, freshly ground black pepper, water, red wine, parmesan cheese

Taken from food52.com/recipes/81142-one-pan-pasta-with-canned-tomatoes (may not work)