Cooking with the Senses: Thai Inspired Pasta

This is a super easy and customizable dish. Perfect for a weeknight meal when you are craving something different then regular spaghetti.
Heat water in a large pan for fettuccine noodles and cook those until they are barely cooked. They will finish cooking in the sauce.

In a large saute pan, heat a good drizzle of olive oil over medium high heat. Add in a chopped up onion, garlic and red pepper flakes. The amounts of these items are to taste. I used one small spring onion, two large garlic cloves (next time I will use more garlic) and 1/4 teaspoon of red pepper flakes (next time I will use more). Heat until these items become fragrant.

Once heated through, add in a large can of diced tomatoes or whole tomatoes that have been slightly pureed. After the tomatoes add your herbs. I used fresh basil and oregano. Remember when using fresh herbs you will want to use more then if you are using dried herbs.

When the sauce starts to simmer, add in a can of lite coconut milk and stir to combine. Add in the very al dante noodles and coat with the sauce. Allow the noodles to finish cooking in the sauce and serve.

I'll be honest, this recipe was a little bland, but the flavors were good. I think that next time once I add more garlic and red pepper in the beginning it will be really good.