Fettuccine with Green Olives, Capers and Parsley

Author: Canadian Living

A few pantry staples and just 10 minutes of cooking gives you a pasta dish that is sure to become a weeknight favourite.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 10 oz 300 g fettuccine pasta
  • 10 oz 300 g spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic thinly sliced
  • 1/4 teaspoon hot pepper flakes
  • 1 cup sliced green olive
  • 1/3 cup chopped fresh parsley
  • 2 tablespoons capers drained, rinsed and coarsely chopped
  • 1 teaspoon grated orange rind
  • 1 tablespoon orange juice
  • 1 teaspoon anchovy paste (optional)

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 834 mg
  • Protein 10 g
  • Calories 378.0
  • Total fat 13 g
  • Cholesterol 0 mg
  • Saturated fat 2 g
  • Total carbohydrate 56 g

%RDI

  • Iron 23.0
  • Fibre 0.0
  • Folate 70.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Fettuccine with Green Olives, Capers and Parsley

Login