fettuccine with tomatoes capers olives

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Servs: 4  Prep: 5m  Cook: 25m  

This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1-1/2 lb. ripe tomatoes, peeled, seeded, and chopped 1-1/2 lb. ripe tomatoes, peeled, seeded, and chopped
•   4 cloves garlic, finely chopped 4 cloves garlic, finely chopped
•   1 lb. fettuccine 1 lb. fettuccine
•   1/4 cup extra-virgin olive oil 1/4 cup extra-virgin olive oil
•   8 imported black olives, pitted and coarsely chopped 8 imported black olives, pitted and coarsely chopped
•   8 imported green olives, pitted and coarsely chopped 8 imported green olives, pitted and coarsely chopped
•   2 Tbs. capers, rinsed; chopped if large 2 Tbs. capers, rinsed; chopped if large
•   3 Tbs. chopped flat-leaf parsley 3 Tbs. chopped flat-leaf parsley
•   Salt and freshly ground black pepper to taste Salt and freshly ground black pepper to taste

Instructions

1. 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 min. to absorb the flavors before serving.

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Dan Bianca-dorina October 17

veryyyy good

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Dan Bianca-dorina October 17

very good

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