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Fettuccine with Tomatoes, Capers and Olives

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Source: Fine Cooking - Issue No. 21

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Active Time:  15 Minutes
Total Time:  15 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

DIRECTIONS

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:

Carbohydrates, Total:

74g

Protein:

13g

% Cal. from Fat:

37%

Fat. Total:

21g

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