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| Fettuccine with Tomatoes, Capers & Olives |
| This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny |
| than other green olives and make a delicious difference. |
| 1-1/2 lb. ripe tomatoes, peeled, seeded, and chopped |
| 4 cloves garlic, finely chopped |
| 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 |
| Playful color and zesty taste. Green and black olives spice up Fettuccine with Tomatoes, Capers |
| 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. |
| Clifford Wright is a writer and cook. He's at work on Cucina Rapida, a book about easy, |
| family-style Italian cooking that will be published by William Morrow next year. Photos by Rita |
| Maas. From FC #21, pp. 36-39. |
| info@barringtonsoftware.com |
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