Three Bridges One-Pot Organic Fettuccine With Cherry Tomato And Basil

• 2 package of Three Bridges Organic Fettuccine
• 1 tub of Three Bridges Heirloom Marinara Sauce
• 1/4 cup olive oil
• 6 garlic cloves, thinly sliced
• 1 yellow onion, large diced
• 1 bunch basil, fresh, leaves torn
• 1 teaspoon red chili pepper, flakes
• 1 pint cherry tomatoes, whole
• 1 cup water
• 1 cup parmesan cheese, shaved or grated
• kosher salt and pepper to taste

1. In a large sauce pan add the olive oil, onion, garlic, half the basil leaves, chili pepper flakes and saute on med-high heat for 5 minutes stirring frequently until onions are soft and translucent.
2. Add in the Three Bridges Heirloom Marinara and water.
3. Bring to a boil then reduce to a simmer.
4. Add in the Three Bridges Organic Fettuccine and cook stirring the pasta frequently until the pasta is al dente, the water has evaporated and there is a nice sauce consistency.
5. Season with salt and pepper to taste.
6. Transfer the pasta evenly into 4 serving bowls.
7. Garnish with the remaining half of the fresh basil leaves torn and parmesan cheese by dividing evenly among the 4 bowls.
8. Serve and Enjoy.

fettuccine, three bridges, olive oil, garlic, yellow onion, basil, red chili pepper, cherry tomatoes, water, parmesan cheese, kosher salt

Taken from food52.com/recipes/72852-three-bridges-one-pot-organic-fettuccine-with-cherry-tomato-and-basil (may not work)