Fettucine with Olive Oil and Garlic
Servings
2Serving size
2 ounces pastaThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 2 quart Water |
| 4 ounce Whole Wheat Fettuccine (or gluten-free pasta) |
| 1 Tbsp. Olive oil |
| 3 clove Garlic, raw (minced) |
| 6 large Green olives (kalamata olives; coarsely chopped) |
| 1/4 cup White wine |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 medium whole (2-3/5 inch dia) Tomatoes (seeded and cut into strips) |
| 8 leaves Fresh basil (chiffonade) |
| 1 ounce Parmesan cheese (grated) |
Instructions
While the water is heating place the first tablespoon olive oil in a large skillet over medium-low heat. Add the minced garlic and chopped olives. Adjust the heat to low and cook the garlic and olives slowly so that the garlic doesn't brown.
When the water is boiling add the fettuccine. Cook, stirring occasionally.
While the pasta is cooking continue to cook the garlic and olives. When the pasta is done add transfer it to the pan with the olive oil. Grab the fettuccine using tongs and let it drain slightly before placing it in the skillet. Don't be too concerned that some of the pasta water may transfer.
When all the fettuccine is in the skillet increase the heat to medium-high and add the white wine, salt and pepper. Toss the mixture and as the liquid in the pan begins to evaporate add the tomatoes and the second tablespoon of olive oil.
Cook for another 1 - 2 minutes and add the basil. Toss and serve topped with the grated cheese.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Cooking the garlic and olives together slowly will infuse the flavors of both into the olive oil. The key is to not let the garlic brown or it will turn bitter. You can try other ingredients. Use shallots or leeks instead of the garlic, for example. Asparagus is fantastic in place of the tomatoes. Try this recipe changing one ingredient at a time to make your own favorite.