Fettuccine con Pomodoro, Capperi, e Olive
Region: Italy, Campania
Category: Pasta with Vegetables
Season: Summer
Difficulty: Easy and Quick
This is a very aromatic preparation where the freshest basil and good quality imported olives make all the difference. You will want to toss the ingredients separately so the whole dish does not discolor from the dark olive or caper juice. Chop the basil at the last moment to have the full affect of its powerful aroma and color.
Yield: Makes 4 servings
Preparation Time: 20 minutes
1 ½ pound ripe tomatoes, seeded and chopped
4 garlic cloves, finely chopped
1 pound fettuccine
¼ cup extra-virgin olive oil
8 imported black olives, pitted and chopped coarsely
8 imported green olives, pitted and chopped coarsely
1 ½ tablespoon capers, rinsed and chopped if large
1 tablespoon finely chopped fresh basil
Salt and freshly ground black pepper to taste
1. Toss the tomatoes and garlic together and leave in a strainer to drain of excess water while you continue with the preparation.
2. Bring a large pot of abundantly salted water to a boil and cook the fettuccine until al dente. Drain well and toss with the tomato mixture. Toss again with the olive oil, olives, capers, basil, salt, and pepper. Serve in 3 to 5 minutes.
Variation:
Note:
Posted: 05/14/2009
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