Fettuccine with Green Olives, Capers and Parsley
A few pantry staples and just 10 minutes of cooking gives you a pasta dish that is sure to become a weeknight favourite.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 378 |
| pro | 10 g |
| total fat | 13 g |
| sat. fat | 2 g |
| carb | 56 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 834 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 23% |
| vit A | 6% |
| vit C | 13% |
| folate | 70% |
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10 oz (300 g) fettuccine or spaghetti
2 tbsp (25 mL) extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 tsp (1 mL) hot pepper flakes
1 cup (250 mL) sliced green olives
1/3 cup (75 mL) chopped fresh parsley
2 tbsp (25 mL) capers, drained, rinsed and coarsely chopped
1 tsp (5 mL) grated orange rind
1 tbsp (15 mL) orange juice
1 tsp (5 mL) anchovy paste (optional)
Preparation:
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) cooking water, drain and return to pot.
Meanwhile, in large skillet, heat oil over medium heat; fry garlic and hot pepper flakes until fragrant, about 1 minute.
Add olives, half of the parsley, the capers, orange rind and juice, and anchovy paste (if using); cook, stirring, until heated through, about 2 minutes. Add to pasta and toss to coat, adding enough of the reserved cooking liquid to moisten, if necessary. Stir in remaining parsley.
Additional Information
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Variation
Gluten-Free Fettuccine with Green Olives, Capers and Parsley: Use brown rice fettuccini or white or brown rice spaghetti.
Source
Canadian Living Magazine: March 2007
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