Fettuccine with Dried Tomatoes and Olives
Indulge in the rustic elegance of Fettuccine with Dried Tomatoes and Olives, a quick and flavorful pasta dish that combines Mediterranean-inspired ingredients for a delightful meal. This recipe features tender fettuccine coated in a savory blend of garlic, olive oil, and a touch of heat from red chili flakes, complemented by the tangy sweetness of rehydrated dried tomatoes and the briny burst of black olives. Fresh basil adds a fragrant herbal note, while a generous sprinkle of Parmesan cheese provides the perfect finish. Ready in just 30 minutes, this easy yet impressive dish is perfect for busy weeknights or casual entertaining. Serve it piping hot with a side of crusty bread or a crisp green salad for a complete Italian-inspired dining experience. Keywords: Mediterranean pasta recipe, fettuccine with olives, dried tomato pasta.
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 100 grams Dried tomatoes (not oil-packed)
- 120 grams Black olives (pitted and sliced)
- 4 tablespoons Olive oil
- 3 units Garlic cloves (minced)
- 10 leaves Fresh basil leaves
- 50 grams Parmesan cheese (grated)
- 0.5 teaspoons Red chili flakes
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 cups Water (for soaking dried tomatoes)
- 4 liters Water (for boiling pasta)
Instructions
Place the dried tomatoes in a bowl and cover them with 2 cups of hot water. Let them soak for 10 minutes until softened, then drain and chop them into small pieces.
Bring a large pot of 4 liters of salted water to a boil. Cook the fettuccine pasta as per the package instructions until al dente, then drain and set aside. Reserve 1/2 cup of the pasta cooking water.
In a large skillet, heat 4 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but do not let the garlic brown.
Stir in the chopped dried tomatoes, sliced black olives, and red chili flakes. Cook for 2-3 minutes, stirring occasionally, to allow the flavors to blend.
Add the cooked fettuccine to the skillet along with the reserved 1/2 cup of pasta cooking water. Toss everything together to coat the pasta evenly in the sauce.
Season with salt and ground black pepper to taste. Tear the fresh basil leaves and stir them into the pasta.
Plate the fettuccine and sprinkle the grated Parmesan cheese on top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2607 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4081 mg | 177% | |
| Total Carbohydrate | 360.6 g | 131% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 50.0 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 730 mg | 56% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3242 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
