Pasta with Blistered Tomatoes and Tapenade
Ingredients
- 2 (8-oz) pkg refrigerated fettuccine
- 1 pint cherry tomatoes
- ½ tsp pepper
- 2 Tbsp olive oil
- 1 (5½-oz) jar green olives (such as Goya)
- ½ cup chopped fresh flat-leaf parsley, divided
- 3 Tbsp capers
- ½ tsp crushed red pepper
- 3 cloves garlic
- ½ cup grated Parmesan cheese
Instructions
- Cook pasta according to package directions, reserving ½ cup pasta water.
- Season tomatoes with pepper. Cook tomatoes in hot oil in a large skillet over medium-high heat until browned and some have started to pop, about 4 to 5 minutes. Set aside, and keep warm.
- Process olives, 6 Tbsp parsley, capers, red pepper, and garlic in a blender or food processor until a paste forms.
- Transfer mixture to skillet. Add ¼ cup pasta water, stirring constantly. Add more water as needed until sauce is desired consistency. Cook until thoroughly heated, about 3 minutes; stir in cheese.
- Add pasta to skillet, and toss. Top with blistered tomatoes and 2 Tbsp parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
341
|
341
|
| Fat (g) | 12 | 12 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 11 | 11 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 831 | 831 |
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