Fettuccine With Dried Tomatoes and Olives

READY IN: 13mins
Recipe by echo echo

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.

Top Review by Brooke the Cook in

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.

Ingredients Nutrition


  1. Cook the fettucini in boiling salted water over medium high heat until al dente (about 10 minutes).
  2. Toss the fettucini with the olive oil.
  3. Add the tomatoes, olives and Italian seasoning and toss.
  4. Top with parmesan cheese.

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