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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Sweet Basil

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


 

Fettuccine with Olive oil and Garlic



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.

2 quarts water
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
1/8 tsp salt
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.

Nutrition Facts

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  
Cholesterol 10mg 3%
Sodium 465mg 19%
Total Carbohydrates 53g 18%
    Dietary Fiber 7g 28%
    Sugars 4g  
Protein 15g  
Vitamin A 26% Vitamin C 30%
Calcium 24% Iron 21%
Vitamin K 30 mcg Potassium 501 mg
Magnesium 111 mg