This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.
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.
nutrition information (per serving):
25, Fat Calories
220, Saturated Fat
27, Monounsaturated Fat
87, Polyunsaturated Fat
Photo: Rita Maas