Fettuccine with Tomatoes, Capers & Olives

Ingredients

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

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