Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Fettucini With Tomatoes, Capers and Arugula Recipe
    Lost? Site Map

    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 recipe...you 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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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:

    Advertisement

    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
    30%
    Total Fat 29.2 g
    44%
    Saturated Fat 4.9 g
    24%
    Cholesterol 131.6 mg
    43%
    Sodium 1576.5 mg
    65%
    Total Carbohydrate 124.1 g
    41%
    Dietary Fiber 9.1 g
    36%
    Sugars 9.7 g
    39%
    Protein 25.1 g
    50%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites