May 12, 2010

Fettuccine with Olives

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Prep time: 20 minutes
cooking time 18 minutes
Servings: 4

Crusty bread was always on the table, and we used it to scoop up any extra sauce.

Ingredients

12 ounces fettuccine
1 (6-ounce) can pitted black olives
1 (3-ounce) jar pimiento- stuffed green olives
1 small bunch fresh parsley or 2 tablespoons dried parsley
2 cloves garlic
1/4 cup olive oil or vegetable oil
1/2 cup water
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese

Directions

1

Prepare the pasta using the package directions; drain. Cover pasta to keep warm.
2

Drain and slice the black and green olives. Chop the parsley. Mince the garlic.
3

Heat olive oil in a 2-quart saucepan over medium-high heat. Add garlic. Sauté just until the garlic begins to brown. Stir in olives, parsley, water, oregano and red pepper flakes. Bring the mixture to a boil over high heat, stirring occasionally.
4

Transfer the pasta to a heated serving platter. Spoon the sauce over the pasta. Sprinkle with Parmesan.

Grandma's Secret Trick

This tasty sauce was served sometimes as a dip and sometimes as a toast topper at Grandma's house. She would spoon the warm sauce into a bowl, stir in an extra tablespoon of olive oil and let us dip breadsticks into it. Or she would toast slices of Italian bread, then top each piece with a spoonful of the sauce, sprinkle with Parmesan cheese and broil until the cheese melted.