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
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 3-5 minutes to absorb the flavors before serving.
Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.
nutrition information per serving
513 calories; 21g total fat; 0mg cholesterol; 641mg sodium; 74g carbohydrates; 5g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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