Spinach Fettuccine with Olives and Sun Dried Tomato Sauce
VEGETARIAN
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4 people

Spinach Fettuccine with Olives and Sun Dried Tomato Sauce

Spinach Fettuccine with Olives and Sun Dried Tomato Sauce

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  • 10.5 oz. (300 gr.) spinach fettuccine (aka tagliatelle)
  • ½ small red onion, julienned
  • 5 green onion, chopped, including crunchy green part
  • 1 stalk celery, minced
  • 1 clove garlic, minced
  • ¼ cup sun dried tomatoes preserved in extra virgin olive oil, chopped
  • 30 Kalamata olives, roughly chopped
  • 10 green mammoth olives, roughly chopped
  • 1 Tbs. capers
  • 1 Tbs. fresh mint leaves, minced
  • 2 Tbs. dry red wine
  • 1 Tbs. extra virgin olive oil (EVOO)
  • Sea salt to taste
  • Grated Parmigiano Reggiano cheese to taste
  1. In a large frying pan or wok sauté red onions on medium heat until translucent (3 - 4 minutes).
  2. Add green onion, celery, garlic and cook for 3 - 4 minutes longer.
  3. Add sun dried tomatoes, red wine, mix and let evaporate, about 5 minutes.
  4. Add all other ingredients, coarse sea salt to taste, mix thoroughly, lower heat and to minimum and let simmer for about 15 minutes.
  5. In the meantime, bring salted water to a boil and cook fettuccine according to package directions.
  6. Drain al dente (slightly undercooked, according to American taste) and transfer to serving bowl.
  7. Add sauce, drizzle with extra virgin olive oil (optional) grated Parmigiano Reggiano cheese to taste (optional) and toss well to allow the sauce to coat pasta thoroughly.
  8. Serve sprinkling individual plates with grated Parmigiano Reggiano to taste.
  • You may substitute Parmigiano Reggiano with Grana Padano or Pecorino Romano cheese
  • Regular fettuccine might be used instead of the green, spinach ones
  • The olives, capers and sun dried tomatoes give this pasta dish a decidedly southern Italian flavor.
  • Primitivo, Zinfandel, Aglianico, Lacryma Christi del Vesuvio, Cannonau, Cabernet Sauvignon.
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