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Spinach Fettuccine with Olives and Sun Dried Tomato Sauce
Preparation Time: 15 minutes
Cooking Time: 30 minutes.
Ingredients (Serves 4)
300 gr. (10.5 oz.) Green spinach fettuccine (known also as tagliatelle)
1/4 Red onion sliced Julienne style
8-10 Green onion, chopped, including crunchy green part
1 Stalk celery, minced
1 Clove garlic, minced
4 Tbs. Sun dried tomatoes preserved in extra virgin olive oil, chopped
30 Kalamata olives, chopped
10 Pimiento filled green mammoth olives
1 Tbs. Capers
1 Tbs. Mint leaves steeped in extra virgin olive oil, chopped
2 Tbs. Dry red wine
1 Tbs. Extra virgin olive oil (EVOO)
• Sea salt and grated Parmigiano Reggiano, or Grana cheese to taste
Preparation
• In a large frying pan or wok sauté red onions for 3-4 minutes on medium heat.
• Add green onion, celery, garlic and cook for 3-4 minutes longer.
• Add sun dried tomatoes, red wine, and let evaporate, about 5 minutes.
• Add all other ingredients, coarse sea salt to taste, mix thoroughly, lower heat and to minimum and let simmer for about 15 minutes..
• In the meantime, bring salted water to a boil and cook fettuccine.
• Drain al dente (slightly undercooked, according to American taste) and transfer to serving bowl.
• Add sauce, drizzle with extra virgin olive oil (optional) grate Parmigiano Reggiano or Grana cheese on top (optional) to taste, and toss well to allow the sauce to wrap the sauce thoroughly.
• Cover and let sit 5 minutes to allow sauce to coat pasta before serving.
Spinach Fettuccine with Olives and Sun Dried Tomato Sauce
Comments
• The olives, capers and sun dried tomatoes give these spinach fettuccine a decidedly southern Italian, Mediterranean flavor.
Wine and Beverage Pairing
• Primitivo di Manduria DOC, Aglianico del Sannio, Lacryma Christi del Vesuvio DOC, Cannonau di Sardegna DOC La Marina.


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