Tomato-Olive Pasta Toss
|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|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Olive juice||1 Tablespoon|
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.