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Fettuccine with Tomatoes, Capers & Olives

Fettuccine with Tomatoes, Capers & Olives
Photo by Rita Maas

Ingredients

  • 3 Tbs. chopped flat-leaf parsley
  • 8 imported green olives, pitted and coarsely chopped
  • 1-½ lb. ripe tomatoes, peeled, seeded, and chopped
  • ¼ cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 4 cloves garlic, finely chopped
  • 2 Tbs. capers, rinsed; chopped if large
  • + 2 more ingredients
    • 8 imported black olives, pitted and coarsely chopped
    • 1 lb. fettuccine

Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well, return it to the pot, and toss it with the tomato mixture. Toss again with the olive oil, ...

View full recipe at Fine Cooking

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