QiMeal
Fettuccine with Dried Tomatoes and Olives
Fettuccine with Dried Tomatoes and Olives · ready in 17 min · 4 servings · 420 kcal per serving · easy · 7 ingredients
Silky fettuccine is coated in fragrant olive oil, then tossed with chewy dried tomatoes, briny black olives, and savory Parmesan for a simple yet deeply satisfying Mediterranean-inspired pasta.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 4
- kcal
- 420
- Difficulty
- easy
Ingredients · 4 servings
- 360 gFettuccine
- 30 gOlive oil
- 60 gTomatoe, dried
- 80 gBlack olives
- 40 gParmesan cheese
- 5 gSalt
- 5 gItalian seasoning
Equipment
stovetop, colander, grater, large pot, mixing bowl, serving spoon, tongs
Instructions
- Cook fettuccine
Gather a large pot and colander, then cook the fettuccine in boiling salted water over medium-high heat until al dente. · 10 min
What to look for: pasta tender with a slight bite
- Oil the pasta
Drain the fettuccine and toss it with the olive oil until evenly coated and glossy. · 2 min
What to look for: pasta lightly shiny
- Add mix-ins
Add the dried tomatoes, black olives, and Italian seasoning to the pasta and toss until well distributed. · 2 min
What to look for: evenly mixed pieces throughout
- Finish and serve
Plate the pasta and top each serving with grated Parmesan cheese before serving. · 1 min
What to look for: cheese melts slightly on warm pasta
Nutrition (per serving)
| kcal | 420 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 58 g |
| of which sugars | 5 g |
| Fat | 14 g |
| of which saturated | 4 g |
| Fibre | 4 g |
| Sodium | 780 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk
May contain: nickel
Storage and reheating
- Fridge: up to 3 days
- Freezer: not recommended
Ingredient substitutions
Fettuccine
- Spaghetti: Cook to al dente for similar results
- Gluten-free pasta: Check cooking time carefully to avoid mushy texture
Olive oil
- Avocado oil: Neutral flavor with high heat tolerance
Tomatoe
- Sun-dried tomatoes in oil: Reduce added oil slightly
Black olives
- Green olives: Expect a sharper, more acidic taste
Parmesan cheese
- Pecorino Romano: Use less due to stronger saltiness
