Fettuccini with Salsa Cruda and Feta Recipe - Allrecipes.com
Fettuccini with Salsa Cruda and Feta Recipe
  • READY IN 20 mins

Fettuccini with Salsa Cruda and Feta

Recipe by  

"A delicious summer pasta dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
  2. In a medium bowl combine tomatoes, onion, basil, olives and black pepper.
  3. Toss the fettuccini with olive oil. Serve pasta topped with tomato mixture and feta cheese.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2005

If I could give this 10 Stars, I would!!! This was one of the best pasta dishes I have ever HAD, let alone MADE! My husband had SECONDS and finished the bowl! I nearly licked my plate clean! We will make this again and again!

 
Most Helpful Critical Review
Feb 06, 2008

BLAND! This was even less tasty than the nights that I just throw together a pasta/veggie dish. Of course, it probably would have been better with better (in season or grape) tomatoes, but still. I liked it better the next day for lunch after I microwaved it (so the feta got all melty) and also added balsamic vinegar. Will be deleting this from my recipe box, sorry.

 

17 Ratings

Oct 30, 2002

We altered this recipe by making a dressing of olive oil, red wine vinegar and sugar and added it to the tomato mixture. It turned out really well!

 
Aug 25, 2008

Really good, simple and easy to alter.

 
Jun 10, 2006

Pretty good, it has a nice light flavor. We added more olives and next time I'll probably add some chopped garlic.

 
Jun 25, 2003

This has become a definite favorite at our house. We love it! I also suggested it to a friend whose family loved it, too. I made a few changes though. First, I use angel hair pasta instead, a 28 oz. can of chopped tomatoes instead of fresh, 1/3 cup basil instead of a whole cup and add a small can of chopped black olives. I make this on a regular basis and never tire of it!

 
Jun 10, 2009

Very good. I eliminated the onions and used minced garlic instead. I also left my olives whole. Overall, I like this, but I think I'd prefer a pesto instead of the olive oil and I'd prefer everything cooked. Still, very easy, quick, and a great meal to turn to after a long day. Thanks for the recipe!

 
Jan 15, 2007

Very tasty recipe. I added a bunch of garlic. It went perfectly with roasted chicken :)

 

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Nutrition

  • Calories
  • 494 kcal
  • 25%
  • Carbohydrates
  • 71.3 g
  • 23%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 16.1 g
  • 32%
  • Sodium
  • 933 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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