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    You are in: Home / Recipes / Fettucini With Tomatoes, Capers and Arugula Recipe
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    Fettucini With Tomatoes, Capers and Arugula

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Cookgirl's Note:

    You do want to take advantage of summer's bounty of juicy farm fresh or garden fresh tomatoes for this bold and piquant really do! I substituted fresh fettucini for spaghetti and added an artisan goat's milk cheese that the cheese steward convinced me to buy. From Italian Two Easy as served at London's River Cafe.

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    Units: US | Metric


    1. 1
      Lighlty roast the chili. Set aside to cool. Once cool, remove stem, seeds and devein. Crumble into small pieces.
    2. 2
      Depending on their size, cut the tomatoes in half or quarters. Squeeze out the excess juice and seeds and then coarsely chop.
    3. 3
      Peel the garlic and mash with 1 teaspoon of salt.
    4. 4
      Pit the olives. Roughly chop the arugula.
    5. 5
      Combine the tomatoes, garlic, chile, capers and olives in a bowl. Season generously with the olive oil. Set aside for 30 minutes.
    6. 6
      Cook the pasta according to package directions in a pot of boiling salted water until al dente. Drain the pasta and stir into the tomato mixture.
    7. 7
      Transfer the pasta mixture to a serving platter. Garnish with the arugula. Toss to distribute the ingredients. Season with cracked black pepper to taste.
    8. 8
      Serve with olive oil on the side. Garnish with the freshly grated cheese if desired.
    9. 9
      Omit the cheese for Vegan.

    Ratings & Reviews:


    Nutritional Facts for Fettucini With Tomatoes, Capers and Arugula

    Serving Size: 1 (460 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 849.4
    Calories from Fat 262
    Total Fat 29.2 g
    Saturated Fat 4.9 g
    Cholesterol 131.6 mg
    Sodium 1576.5 mg
    Total Carbohydrate 124.1 g
    Dietary Fiber 9.1 g
    Sugars 9.7 g
    Protein 25.1 g

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