Fettuccine with Tomatoes, Capers & Olives

Fettuccine with Tomatoes, Capers & Olives
Photo by Rita Maas

Ingredients

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