Easy Kalamata Olive and Semi-dried Tomato Fettuccine


"Light red wine, tomato, and cream sauce makes this quick dish very flavorsome. I use olives and tomatoes from the deli but canned/jarred can substitute. Optional chili flakes add a bit of a kick. Hope you enjoy."


0 4 servings
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Original recipe yields 4 servings



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  1. Bring a large pot of lightly salted water to boil. Add pasta and cook for 10 minutes, or until tender. Drain. Over medium heat, toast pine nuts in sauce pan until lightly browned. Set aside. Spray sauce pan with non-stick cooking spray and increase heat to medium-high. Add onion and garlic and cook for 3-4 minutes until onions are soft. Add olives and semi-dried tomatoes and sautee for 3-4 minutes, until heated through. Add chopped tomatoes and red wine. Cook for 8-10 minutes, or until sauce has thickened. Add cream and simmer for another 5-6 minutes. Season with salt, pepper, and chili flakes. Turn off heat and toss cooked fettucini in sauce for 1-2 minutes. Top with shaved parmesan and pine nuts. Serve with garlic bread and red wine.
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