Fettuccine With Heirloom Tomatoes, Capers, Olives And Arugula
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
45
Sourness
32
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 tbsps
Olive Oil2 cloves
Garlic (finely chopped)1
Salt340 g
Fettuccine1 cup
Pitted Kalamata Olives2 tbsps
Capers (drained and chopped)2 cups
Arugula (roughly chopped)Directions:
1
In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil
2
Add the garlic and onions and cook, stirring often, until translucent
3
Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes
4
Season with salt and pepper and keep the sauce warm
5
In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes
6
When the pasta is done, drain and add to the sauce
7
Toss well, and keep the pasta warm
8
In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers
9
Cook together until the tomatoes have softened, about 5 minutes
10
Add the arugula and basil
11
Toss together well and season with salt and pepper
12
To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil
13
Garnish with lots of grated Parmesan