Vegan Tomato Basil Fettuccine Recipe

Bring 4 quarts of water to a boil. When boiling, add 1 tablespoon of of salt and cook the fettuccine for 12 minutes, or according to the package directions.

In a wide skillet, heat the olive oil over medium-high heat until the oil is shimmering. Add the onion, garlic, and red pepper flakes and cook for 3 to 5 minutes or until the onions are tender.

Add the flour and stir until combined. Add the tomatoes and the salt and cook over medium-high heat, stirring occasionally, for about 8 minutes, until the sauce has thickened and some liquid has evaporated.

Drain the fettuccine and toss it with the sauce and fresh basil. Test for seasoning, and add salt and pepper as needed until sauce is adequately seasoned.

Plate and serve. Enjoy!