Fettuccine with Green Olives, Capers and Parsley 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



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


  • Iron 23.0
  • Folate 70.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 13.0
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Fettuccine with Green Olives, Capers and Parsley