Mediterranean Diet Fettuccine with Tomato Sauce
Indulge in the vibrant flavors of the Mediterranean with this wholesome fettuccine recipe, a perfect choice for those following a Mediterranean diet or simply seeking a nutritious pasta dish. Made with hearty whole wheat fettuccine and a rustic tomato sauce infused with garlic, oregano, and fresh basil, this recipe beautifully balances simplicity and sophistication. Juicy cherry tomatoes, crushed tomatoes, and briny black olives create a flavor-packed base, while a sprinkle of Parmesan cheese and toasted pine nuts adds a delightful nutty crunch to every bite. Ready in just 40 minutes, this Mediterranean-inspired fettuccine is an ideal weeknight dinner that pairs beautifully with a crisp green salad or a glass of red wine. Packed with heart-healthy olive oil and fiber-rich ingredients, this dish embodies the essence of Mediterranean cuisine. Perfect for family meals or casual entertaining, it’s a delicious way to savor Mediterranean flavors while staying health-conscious!
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Recipe Information
Ingredients
- 12 ounces whole wheat fettuccine
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 pound cherry tomatoes, halved
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 0.25 cup fresh basil leaves, chopped
- 0.25 cup black olives, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons pine nuts, toasted
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the halved cherry tomatoes to the skillet and cook for about 5 minutes until they start to soften.
Stir in the crushed tomatoes and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally.
Add the dried oregano, chopped fresh basil leaves, and sliced black olives to the sauce. Stir to combine.
Season the sauce with salt and black pepper. Adjust seasoning to taste.
Toss the cooked fettuccine into the tomato sauce until it's fully covered.
Serve the pasta in bowls, topping each portion with grated Parmesan cheese and a sprinkle of toasted pine nuts.
Garnish with additional fresh basil leaves if desired and serve immediately.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 30.8 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3032 mg | 65% | |
*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.
