Ingredients
Instructions
- Cook the fettucini in boiling salted water over medium high heat until al dente (about 10 minutes).
- Toss the fettucini with the olive oil.
- Add the tomatoes, olives and Italian seasoning and toss.
- Top with parmesan cheese.
Fettuccine With Dried Tomatoes and Olives
A nice change from pasta in a tomato sauce or Alfredo sauce. Make sure to use a nice flavorful olive oil, not the "light" kind, which has almost no olive flavor. Spaghetti can be substituted for the fettucini, but I prefer the broader strands. I break fettucini into thirds before dropping in the boiling water to avoid need to twist strands on fork several times. For a lower-sodium alternative, I omit the olives and reduce the parmesan cheese to 1/4 cup. UPDATE: Since first posting this recipe, I've started using a mixture of 1/4 cup parmesan and 1/4 cup romano in place of 1/2 cup parmesan. You could also use just romano cheese if you prefer: go with your personal taste preference.
Prep: 3 mins
Cook: 10 mins
Total: 13 mins
< 15 Mins