Fettucine with Quick-Cook Fresh Tomato Sauce and Olives

Fettucine with Quick-Cook Fresh Tomato Sauce and Olives topped with shredded Parmesan cheese and accompanied by garlic bread.

Since Rodney likes those "fancy" Kalamata olives so much, I bought some from Costco. Now we essentially have a life-time supply on-hand. So that means I'm open to any recipe utilizing them, such as this one.

I didn't change anything aside from increasing the cooking time after the tomato addition since I don't have a potato masher to mash the tomatoes. If you have a potato masher, click the link. If you don't have a masher, read on.

Fettuccine with Quick-Cook Fresh Tomato Sauce and Olives

12 oz. fettuccine

2 tbsp extra-virgin olive oil

4 medium garlic cloves, minced

2 tbsp finely chopped celery leaves

4 c finely chopped fresh plum tomatoes (about 1 3/4 lb.)

1/2 tsp kosher (coarse) salt

1/2 tsp freshly ground pepper

1/2 c quartered pitted Kalamata olives

1/2 c lightly packed coarsely chopped fresh basil plus additional for garnish

1/4 c (1 oz.) freshly grated Parmigiano-Reggiano cheese

Cook fettuccine in large pot of boiling salted water according to package directions; drain.

Meanwhile, heat oil in large skillet over medium heat until warm. Add garlic; cook 30 seconds or until fragrant.

Add celery leaves; cook 15 seconds.

Stir in tomatoes, salt and pepper.

Increase heat to medium-high; cook 12 to 13 minutes or until tomatoes begin to soften.

Add olives and basil; cook 2 to 3 minutes or until slightly thickened.

Toss fettuccine with sauce.

Plate; sprinkle with cheese and garnish with basil if desired.


Not bad. Not electrifying. Rodney mentioned how it's not as good as "that shrimp linguine". Unfortunately, all pastas will be compared to that one!  It was pretty easy; the hardest part being chopping the tomatoes and celery leaves.

Cost:

• fettucini = $1/12 oz
• celery bunch = $0.79
• plum/Roma tomatoes: $0.99/lb = $2.29
• fresh basil = $1.20
• Kalamata olives = $10 for two 21 oz jars = SWAG (scientific wild ass guess) for this meal = $0.50

Total: $5.78 or $1.92 for each of the three servings we got out of it.

Sure, I'll revisit this recipe in the future. I don't think I will have it as often as the tuna pasta or the shrimp pasta, but yeah, it's worthy of being in on once-in-a-great-while rotation. Or the crap-we-don't-have-any-meat-or-seafood-but-happen-to-have-some-fetuccini-tomatoes-and-fresh-basil rotation.

If that makes any sense...

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