Fettuccine with Veal Olives Tomatoes
Indulge in the rich, Mediterranean-inspired flavors of Fettuccine with Veal, Olives, and Tomatoes, a dish that effortlessly combines tender veal slices, briny green olives, and sweet, juicy cherry tomatoes in a savory, garlicky sauce. Tossed with al dente fettuccine and elevated with a splash of dry white wine, capers, and a hint of crushed red pepper flakes for subtle heat, this recipe delivers a perfectly balanced and vibrant meal. Finished with fresh parsley and optional Parmesan cheese, it’s a restaurant-quality pasta dish that’s ready in just 40 minutes. Perfect for a cozy dinner or a special occasion, this Italian-inspired recipe is as comforting as it is impressive.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 300 grams veal cutlets, thinly sliced
- 3 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 300 grams cherry tomatoes, halved
- 100 grams green olives, pitted and sliced
- 2 tablespoons capers, rinsed and drained
- 120 milliliters dry white wine
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
- 50 grams Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to boil. Add fettuccine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the fettuccine and set it aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the veal slices with salt and pepper, then add them to the skillet. Sear the veal for 1-2 minutes per side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic for about 1 minute, until fragrant.
Add the cherry tomatoes, sliced olives, capers, and crushed red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly, scraping the bottom of the skillet to deglaze.
Return the veal slices to the skillet and cook for another 2-3 minutes, ensuring they are heated through and coated in the sauce.
Add the cooked fettuccine to the skillet, tossing to combine with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.
Stir in the chopped parsley and adjust seasoning with salt and black pepper to taste.
Serve hot, garnished with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 320.2 g | 116% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 23.4 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1900 mg | 40% | |
*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.
