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Tomato-Olive Pasta Toss

southern.chef's picture
Ingredients
  Tomatoes 4 , peeled, seeded, chopped and drained
  Pitted green olives 1⁄4 Cup (4 tbs), sliced (Large Sized)
  Garlic 1 Clove (5 gm), minced
  Dried oregano 1⁄2 Teaspoon
  Minced parsley 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Coarsely ground black pepper 1⁄8 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)
  Olive juice 1 Tablespoon
  Fettuccine 6 Ounce
Directions

Combine tomatoes, olives, garlic, oregano, parsley, salt, and pepper; add oil and olive juice, and mix well.
Let stand 2 hours.
Cook fettuccine according to package directions, omitting salt; drain.
Rinse with cold water, and drain again.
Combine fettuccine and tomato mixture, tossing well.
Chill before serving.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
6

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4.103845
Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 214 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 88.4 mg3.7%

Total Carbohydrates 25 g8.3%

Dietary Fiber 2.4 g9.4%

Sugars 3.2 g

Protein 5 g9%

Vitamin A 20.6% Vitamin C 26.5%

Calcium 2.2% Iron 6.8%

*Based on a 2000 Calorie diet

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Tomato-Olive Pasta Toss Recipe