Fettuccine with Tomatoes, Capers & Olives

Serves four.

To learn more, read:
No-Cook Pasta Sauces Mean Fresh, Quick Meals
by Clifford Wright
from Fine Cooking
Issue 21
Last Edit Date: 7/22/2011 11:34:49 AM

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

more about:

1-1/2 lb. ripe tomatoes, peeled, seeded, and chopped
4 cloves garlic, finely chopped
1 lb. 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 Tbs. capers, rinsed; chopped if large
3 Tbs. 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 to 5 minutes. to absorb the flavors before serving.

nutrition information (per serving):
Calories (kcal): 670; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 3; Protein (g): 27; Monounsaturated Fat (g): 17; Carbohydrates (g): 87; Polyunsaturated Fat (g): 3; Sodium (mg): 960; Cholesterol (mg): 0; Fiber (g): 5;