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 = 30What's this? |
Fettuccine with Olive oil and Garlic
Servings = 2 | Serving size =2 ounces pasta
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 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 doesn’t 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. Don’t 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
Calories 472 | Calories from Fat 175
Amount Per Serving (% Daily Value)
Total Fat 20g (31%) | Saturated Fat 5g (23%)
Monounsaturated Fat 12g | Trans Fat 0g
Cholesterol 10 mg (3 %) | Sodium 465 mg (19 %)
Total Carbohydrates 53g (18%) | Sugars 4g
Dietary Fiber 7g (28%) | Protein 15g
Vitamin A 26% | Vitamin C 30 % | Calcium 24% | Iron 21%
Vitamin K 30 mcg | Potassium 501 mg | Magnesium 111 mg
"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.
