Olives Tomatoes and Zucchini Red Sauce Over Fettuccini
Savor the vibrant flavors of Mediterranean-inspired comfort food with this Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini. This quick and easy recipe features tender fettuccini coated in a rich, savory tomato sauce infused with the bold tang of Kalamata olives, fresh garlic, and aromatic dried oregano. Sautéed zucchini adds a touch of garden-fresh sweetness, while a hint of crushed red pepper flakes lends subtle heat. A final flourish of fresh basil and grated Parmesan cheese elevates this dish to a restaurant-quality meal. Perfect for a weeknight dinner or a special gathering, this 40-minute recipe is as nutritious as it is delicious, offering a satisfying, vegetarian pasta experience.
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Recipe Information
Ingredients
- 12 oz fettuccini
- 2 tbsp olive oil
- 3 large garlic cloves
- 0.25 tsp crushed red pepper flakes
- 2 medium zucchini
- 14.5 oz canned diced tomatoes
- 2 tbsp tomato paste
- 0.5 cup Kalamata olives
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves
- 0.5 cup grated Parmesan cheese
- 1 gallon water (for pasta cooking)
- 1 tbsp salt (for pasta water)
Instructions
Bring 1 gallon of water to a boil in a large pot. Add 1 tablespoon of salt and cook the fettuccini according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
While the pasta cooks, finely mince the garlic and slice the zucchini into half-moons about 1/4 inch thick. Slice the Kalamata olives in half and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Add the sliced zucchini to the skillet and sauté for 4-5 minutes until softened but not mushy.
Stir in the canned diced tomatoes (with their juices), tomato paste, and Kalamata olives. Add the dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.
Reduce the heat to medium-low and let the sauce simmer for 10 minutes to allow the flavors to meld together. Stir occasionally to prevent sticking.
If the sauce feels too thick, add the reserved pasta water, a few tablespoons at a time, until the desired consistency is achieved.
Tear the basil leaves into small pieces and stir them into the sauce during the last minute of cooking.
Add the drained fettuccini to the skillet with the sauce and toss to coat the pasta evenly.
Serve the pasta hot, topped with grated Parmesan cheese and additional basil for garnish if desired.
Nutrition Facts
Calories |
348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.8 g | 27% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 618 mg | 13% | |
*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.
