Fettuccine With Dried Tomatoes and Olives

13 mins (prep 3, cooking 10)
6 ingredients
4 servings
A nice change from pasta in a tomato sauce or Alfredo sauce. Make sure to use a nice flavorful olive oil, not the "light" kind, which has almost no olive flavor. Spaghetti can be substituted for the fettucini, but I prefer the broader strands. I break fettucini into thirds before dropping in the boiling water to avoid need to twist strands on fork several times. For a lower-sodium alternative, I omit the olives and reduce the parmesan cheese to 1/4 cup. UPDATE: Since first posting this recipe, I've started using a mixture of 1/4 cup parmesan and 1/4 cup romano in place of 1/2 cup parmesan. You could also use just romano cheese if you prefer: go with your personal taste preference.

Categories:  <-15-mins , pasta,-rice-and-grains , beginner-cook , easy , main-dish , quick , pasta , time-to-make ,
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Serving Size (150.23 g)
Servings 4
Amount per Serving
Calories 338.95 Calories from Fat 183.06
% Daily Value *
Total Fat 20.34g 125.16%
Saturated Fat 3.91g 78.22%
Trans Fat 0.0g %
Cholesterol 16.5mg 22.0%
Sodium 683.28mg 113.88%
Total Carbohydrate 24.07g 32.1%
Dietary Fiber 2.25 g 36.02%
Sugars 1.43 g %
Protein 16.8g 134.43%
Vitamin A 146.99IU% Vitamin C 0.44mg%
Calcium 285.72mg% Iron 3.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried, italian herb seasoning