Fettuccini with Tomato-Cream Sauce

  • 8 oz. uncooked fettuccine
  • 4 quarts boiling water
  • 1/2 tsp. salt, divided
  • 1 Tbsp olive oil
  • 3 Tbsp coarsely chopped garlic
  • 1 (28 oz) can whole peeled tomatoes, drained and crushed
  • 3 oz. fat-free cream cheese
  • 1/4 tsp. crushed red pepper
  • 1/4 cup small fresh basil leaves
  • 1/2 oz. shredded Parmesan cheese
Cook pasta in 4 quarts of boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente.  Drain pasta, reserving 1 1/3 cups of pasta cooking water.  
Heat a large skillet over medium-low heat.  Add oil then garlic and cook for 2 minutes, stirring occasionally.  Stir in remaining 1/4 teaspoon salt and tomatoes, cook for 3 minutes.  Add in reserved 1 1/3 cups pasta water and bring to a boil.  Stir in cream cheese and mix until smooth.  Add in pasta and red pepper and cook an additional 3 minutes or until pasta is al dente, tossing to coat.
Divide pasta among 4 bowls, top with 1 tablespoon of basil and sprinkle with Parmesan cheese.  Enjoy!