Fettuccine With Dried Tomatoes and Olives

“A nice change from pasta in a tomato sauce or Alfredo sauce. Make sure to use a nice flavorful olive oil, not the "light" kind, which has almost no olive flavor. Spaghetti can be substituted for the fettucini, but I prefer the broader strands. I break fettucini into thirds before dropping in the boiling water to avoid need to twist strands on fork several times. For a lower-sodium alternative, I omit the olives and reduce the parmesan cheese to 1/4 cup. UPDATE: Since first posting this recipe, I've started using a mixture of 1/4 cup parmesan and 1/4 cup romano in place of 1/2 cup parmesan. You could also use just romano cheese if you prefer: go with your personal taste preference.”
READY IN:
13mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the fettucini in boiling salted water over medium high heat until al dente (about 10 minutes).
  2. Toss the fettucini with the olive oil.
  3. Add the tomatoes, olives and Italian seasoning and toss.
  4. Top with parmesan cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: