Fettucini with Tomato and Olive Sauce

Dave Beaulieu October 19th, 2011

Simple pasta dishes are a favorite for my wife and I after a long day at work.  They are (by definition since I call them simple), easy to make, filling, and when you throw the right ingredients to together, very healthy.  This recipe video, for Fettucini with Tomato and Olives, hits on all those points.  It is my “quick and dirty” take on a pasta puttanesca, that you can literally make in about 15 minutes, or if you’re really good, the time it takes to cook the pasta.  I use some chopped tomatoes, black olives, and of course a bit of garlic to make the sauce; but it’s not a long cooking, rich, heavy, (which I love by the way) sauce.  This sauce stays light and fresh, and I think you’re going to love it.  Hope you enjoy it as much as I do.

Recipe Overview and Keys to Success

To make the best Fettucini with Tomato and Olives, just make sure to do the following
  • Don’t overcook your fettucini.  And if possible, don’t let it wait around for the sauce.  If you prep all your ingredients ahead of time, and you’re using dry pasta that takes about 10 minutes for al dente; you should be able to start the sauce right when you drop the pasta and they’ll come together at about the same time
  • Don’t over do it on the tomato and olives.  If you want to use more than me…that’s fine.  But, I like this dish to be light, and simply dressed, so I’m a bit restrained…especially with the olives which can be quite strong
  • Make sure to toss the pasta in the sauce and allow them to cook together for a few minutes so the pasta absorbs some of that flavor
  • As always, season and taste as you go…it’s the only way to tell if the food’s good or not!


Ingredients (for 2 Servings)
  • 1/3 lbs dry fettucini pasta
  • 1 large tomato diced, or one medium can diced tomato
  • 1/4 cup of olives
  • 2 Garlic cloves minced
  • 2 scallions, diced
  • 2 tablespoons butter
  • 1/4 cup white wine
  • 1/3 cup chicken stock
  • ¼ cup grated parmesan cheese
  • Olive oil
Fettucini with Tomato and Olives
  • Pit and chop the olives into quarter inch dice
  • Prep all the other ingredients
  • Bring a pot of salted water to the boil, and allow a sauté pan to heat for 2 – 3 minutes over medium heat
  • Drop the fettucini into the boil water; stir every few minutes and while it cooks
  • Add olive oil to the sauté pan, and add the tomato and garlic and sauté for about a minute
  • Add the olives, half the butter, and season with salt and pepper, cook for another few minutes, and turn up the heat to high
  • After another 2 minutes, add the wine and reduce it by half
  • Add the chicken stock, again allow it reduce by half, then add the scallions
  • Once the pasta is cooked, drain it and add to the sauté pan.  If the stock has reduced more than half (or more than you want it) you can add back some pasta water or more stock
  • Season the pasta with salt and pepper, and toss everything together
  • Turn off the heat, and add half the parmesan cheese, and the rest of the butter; toss to combine
  • Plate the pasta, and garnish with the remaining parmesan cheese
Wine Recommendation

Given the tomato and olives in this recipe, I don’t know that I’d go for any red wine that has significant tannin.  So, that said, I’d probably go for a simple, inexpensive, Sangiovese, or Chianti, that is light, fruit forward and easy to drink.

Fettucini with Tomato and Olive Sauce

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