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This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.Serves four.
ingredients
1-1/2 lb. ripe tomatoes, peeled, seeded, and chopped
4 cloves garlic, finely chopped
1 lb. fettuccine
1/4 cup extra-virgin olive oil
8 imported black olives, pitted and coarsely chopped
8 imported green olives, pitted and coarsely chopped
2 Tbs. capers, rinsed; chopped if large
3 Tbs. chopped flat-leaf parsley
Salt and freshly ground black pepper to taste
how to make
Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well, return it to the pot, and toss it with the tomato mixture. Toss again with the olive oil, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 min. to absorb the flavors before serving.
From Fine Cooking 21, pp. 36-39
June 1, 1997
photo: Rita Maas
