This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"There are five elements: earth, air, fire, water and garlic."
-Louis Diat, Chef
Cooking the garlic and olives together slowly will infuse the flavors of both into the olive oil. The key is to not let the garlic brown or it will turn bitter. You can try other ingredients. Use shallots or leeks instead of the garlic, for example. Asparagus is fantastic in place of the tomatoes. Try this recipe changing one ingredient at a time to make your own favorite.
There is no substitute for fresh basil. Dried basil has a completely different flavor and using it in recipes is something I rarely do.
The fresh basil you will find in the market is most likely Sweet Basil. The soft green leaves bruise easily and then turn black. Because of this fresh basil doesn't keep very well.
To keep the leaves fresh, rinse gently and then wrap them in a damp paper towel. Place the bundle inside a plastic bag before putting them in the fridge. You can also put them in a glass of water stem side down like a bunch of flowers in a vase.
5 leaves fresh basil = <1 calorie, <1g fat, 0g sat fat, 0g mono fat, <1g protein, <1g carbohydrates, <1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =2 ounces pasta
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free fettuccine|
|1 Tbsp||extra virgin olive oil|
|3 cloves||garlic (minced)|
|6 large||pitted black olives -- like kalamata (coarsely chopped)|
|1/4 cup||white wine|
|fresh ground black pepper (to taste)|
|2 medium||tomatoes (seeded and cut into strips)|
|1 Tbsp||extra virgin olive oil|
|8 large||leaves fresh basil (chiffonade)|
|1 ounce||Parmigiano-Reggiano (grated)|
Place the water in a large stock pot over high heat.
While the water is heating place the first tablespoon olive oil in a large skillet over medium-low heat. Add the minced garlic and chopped olives. Adjust the heat to low and cook the garlic and olives slowly so that the garlic doesnít brown.
When the water is boiling add the fettuccine. Cook, stirring occasionally.
While the pasta is cooking continue to cook the garlic and olives. When the pasta is done add transfer it to the pan with the olive oil. Grab the fettuccine using tongs and let it drain slightly before placing it in the skillet. Donít be too concerned that some of the pasta water may transfer.
When all the fettuccine is in the skillet increase the heat to medium-high and add the white wine, salt and pepper. Toss the mixture and as the liquid in the pan begins to evaporate add the tomatoes and the second tablespoon of olive oil.
Cook for another 1 - 2 minutes and add the basil. Toss and serve topped with the grated cheese.
Serving size = 2 ounces pasta
Servings = 2
Amount Per Serving
|Calories 472||Calories from Fat 175|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 5g||23%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 53g||18%|
|Dietary Fiber 7g||28%|
|Vitamin A 26%||Vitamin C 30%|
|Calcium 24%||Iron 21%|
|Vitamin K 30 mcg||Potassium 501 mg|
|Magnesium 111 mg|