Fettuccine with Green Olives, Capers and Parsley
This recipe makes 4 servings
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 |
A few pantry staples and just 10 minutes of cooking gives you a pasta dish that is sure to become a weeknight favourite.
Ingredients
- 10 oz 300 g fettuccine pasta or spaghetti
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/4 tsp hot pepper flakes
- 1 cup sliced green olives
- 1/3 cups chopped fresh parsley
- 2 tbsp capers, drained, rinsed and coarsely chopped
- 1 tsp grated orange rind
- 1 tbsp orange juice
- 1 tsp 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 :
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
- Keywords : Main Course; Pasta; Green olives; Capers; Vegetarian;
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