Fettuccine in Tomato-Olives Sauce

Whenever I am in Italy, I devote a couple of days to Pasta. Italians know their pasta! This is a recipe that was inspired by my last trip to Rome. It makes use of 100% Durum Wheat Semolina Fettuccine Pasta. Feel free to use other types of flat pasta that you have. This recipe combines flavors that go well together such as tomato, basil, and black Botija olives and is finished with freshly grated parmigiano-reggiano. If you are a pasta fan and need a quick and easy go-to pasta recipe, you will love this one. Lets cook pasta!

INGREDIENTS:

(1) 250 Grams Fettuccine pasta

(2) Crushed Tomatoes (About 3). Learn how to crush tomatoes here.

(3) 2 Tablespoons Olive Oil

(4) 3 Cloves of Garlic

(5) 1 Medium Sized Onion

(6) 1 Bay Leaf

(7) 1/3 Cup Pitted Dehydrated Black Botija Olives

(8) 1/4 Cup Grated Parmigiano-Reggiano

(9) 2 Tablespoons Capers (Optional)

(10) Some Basil Leaves

(11) 3/4 Cup Chicken Broth (or Water)

(12) Salt and Pepper to Taste

PROCEDURE:

(1) Heat olive oil.

(2) Chop onions and garlic and add to heated olive oil. Add bay leaf. Fry till onions are translucent. About 2 minutes.

(3) Add crushed tomato and chicken broth. Season with salt and pepper, stir and cook on medium heat for 15 mins.

(4) After 15 minutes, add pitted olives, capers and basil leaves and cook uncovered for another 15 minutes.

(5) Meanwhile, cook pasta. Fill a large pot with water and bring to boil. Add some salt to the boiling water, followed by the pasta. Cook for about 8 minutes or as directed on packet. You want the pasta to be al dente (cooked so as to be firm but not hard). Learn how to cook pasta properly here.

(6) Pour cooked pasta into sauce and stir together. Take off heat, add your grated parmigiano reggiano, stir some more and serve hot.

(7) You can grate some more parmigiano reggiano on the pasta after serving. Enjoy!