Yeah. It looks good, doesn't it?
What if I told you it takes less than 10 minutes?
It took longer for me because I like to slow-cook my sauces, but if I was in a hurry, I wouldn't bother. It is super-easy and just. so. good.
I do have to insist on fresh egg fettuccine, it makes such a difference. However, if your budget is under constraints, dry pasta would make this one of the cheapest dishes going. Some bread on the side, a bit of salad... you're looking at a pretty awesome dinner.
1 red onion, sliced thin
2 cloves garlic, minced
1 chilli, sliced (I used green)
1 can cherry tomatoes
1 bay leaf
1 tablespoon sugar
salt and pepper to taste
fresh egg fettuccine
1. Saute the onion, garlic and chilli in a little olive oil over medium-low heat. When soft, after about 10 minutes, add the rest of the ingredients except basil and simmer on low until you're ready to serve. It's ok if the onion picks up a little bit of colour during the saute.
2. Cook fettuccine according to packet directions (or if you've made your own - woohoo!). Add basil leaves to sauce.
3. Serve topped with sauce and torn basil over.