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Fettuccine with Tomatoes, Capers and Olives

Source: Fine Cooking - Issue No. 21
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.
1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped
4 cloves garlic, finely chopped
1 pound fettuccine
1/4 cup extra-virgin olive oil
8 imported black olives, pitted and coarsely chopped
8 imported green olives, pitted and coarsely chopped
2 tablespoons capers, rinsed; chopped if large
3 tablespoons chopped flat-leaf parsley
salt and freshly ground black pepper to taste
Fettuccine with Tomatoes, Capers and Olives Recipe at
Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well, return it to the pot, and toss it with the tomato mixture. Toss again with the olive oil, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 minutes to absorb the flavors before serving.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 513
Sodium: 641mg
Fiber: 5g
Carbohydrates, Total: 74g
Protein: 13g
% Cal. from Fat: 37%
Fat. Total: 21g
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Rating: 5
by: Terri Reviewed: 11/07/2010
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