Prep 3 mins
Cook 10 mins
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.
- 2⁄3 lb fettuccine
- 1⁄4 cup olive oil
- 3⁄4 cup dried tomatoe, chopped
- 1⁄2 cup black olives, chopped
- 2 tablespoons Italian herb seasoning
- 1⁄2 cup parmesan cheese
- 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.
This made a very quick lunch today. I scaled this back to 1 serving, used tofu fettuccine noodles and kalamata olives in place of black olives and it was a wonderful refreshing dish. I did scale the Italian seasoning back a little and thought it was just right. The fresh grated parm really pulls it all together. Made for 1-2-3 Hit Wonders game.
This is very tasty. We enjoyed the flavors. I cut the recipe in half and there still was enough for 4 servings. I did use sun dried tomatoes in oil, only because the dried tomatoes I had were really dried. They turned into dust when I tried to chop them. :) So I decreased the olive oil down to almost nothing. It worked great. Thanks echo echo for posting.
I halved the recipe for this and it turned out very good. I liked the flavors.I used angel hair spaghetti instead of fettucini with good results. Thanks!