Friday, February 24, 2012

Pasta with Tomatoes & Olives

Pasta with Tomatoes & Olives
(Vegetarian Dish)
(2-3 servings)


3 tbsp. Butter
1 tbsp. Extra Virgin Olive Oil
2 cloves Fresh Garlic (large)
¼ cup Shallots, diced
12 each Cherry or Grape Tomatoes, halved
12 each Kalamata Olives, pitted & halved
½ cup White Wine, your choice
6 oz. Sundried Tomato Basil Fettuccine, cooked (see note)
¼ cup Parmesan Cheese, grated
1/8 cup Fresh Basil, chopped


In a large sauté pan over medium-high heat, melt the butter with the olive oil.  Once melted, add the garlic and shallots for about 2 minutes.  Follow with the tomatoes and olives for another 2 to 3 minutes before adding the wine.  Heat the wine through and add the pasta and stir to combine.  Next add the Parmesan cheese and basil to the mixture and continue cooking for about 2 minutes.  If pasta mixture is too thick, add a little of the pasta water or some more wine.  Serve immediately with my garlic bread recipe.

Note:               I used Fettuccine from Artisan Italian by Dakota Earth.  You can
                           buy their products in a few stores in Sioux City, IA and Sioux
                           Falls, SD or online at their website,

Note:               You can use any pasta for this recipe, but a flavored one just adds
                           a punch to the dish.

Note:               You could change out the Kalamata olive for your favorite one in
                           this recipe.

Ideas for Future Efforts

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