Fettuccine With Veal, Olives & Tomatoes
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup olive oil
- 4 garlic cloves, thinly sliced
- 1 (2 ounce) can anchovies, chopped
- 1⁄2 teaspoon red pepper flakes
- 1 lb veal scallopini
- 1 (28 ounce) can diced tomatoes, drained
- 1⁄3 cup stuffed green olive, sliced
- 1⁄2 cup fresh Italian parsley, chopped
- kosher salt
- fresh ground black pepper
- 1 lb fettuccine pasta
- 1⁄4 cup fresh basil, torn by hand
- extra virgin olive oil
directions
- In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute.
- Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally.
- Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.
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RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>