Fettucine with Garlic and Olives

Fettucine with Garlic and Olives
Serves 6


If your kids are gonna squawk about the olives in this tasty dish, leave ‘em on the side for the grown-ups to add as they prefer. Life’s too short for squawking kids.


1 lb fettuccini
1 (8.5-oz) jar sun-dried tomatoes in olive oil and herbs
2 cloves pressed garlic
1/2 cup chopped onion
1 cup coarsely chopped fresh basil leaves
1/4 cup sliced black olives such as kalamata
Salt and pepper
1/2 cup freshly grated Parmesan cheese


Cook pasta according to package directions.

Meanwhile, drain oil from sun-dried tomatoes into a large skillet over medium heat, add garlic and onion and saute until fragrant, about 2 minutes.

Add the drained tomatoes, basil, olives and, when it’s al dente, the drained pasta. Toss it a bit, season with salt and pepper to taste and serve hot, topped with Parmesan cheese.