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Fettuccine w/ Tomatoes, Capers & Olives




Source of Recipe


Source: Fine Cooking - Issue No. 21


List of Ingredients




1 1/2 pounds ripe tomatoes, peeled, seeded, and chopped

4 cloves garlic, finely chopped

1 pound fettuccine

1/4 cup extra-virgin olive oil

8 imported black olives, pitted and coarsely chopped

8 imported green olives, pitted and coarsely chopped

2 tablespoons capers, rinsed; chopped if large

3 tablespoons chopped flat-leaf parsley

Salt and freshly ground black pepper to taste



Recipe



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, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 minutes to absorb the flavors before serving.