Fettucine With Salsa Cruda
Updated March 15, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2very ripe large tomatoes, seeded and finely chopped (see note below)
- ½cup chopped imported green olives
- 2tablespoons capers, chopped
- 2teaspoons fresh lemon juice
- 2garlic cloves, peeled and finely chopped
- ¼cup finely chopped fresh parsley
- 1tablespoon finely chopped fresh mint
- 4anchovy fillets, chopped
- ½cup extra-virgin olive oil
- Freshly ground black pepper to taste
- ¾pound fettucine or tagliatelle
Preparation
- Step 1
Combine ingredients except pasta in a large bowl; set aside.
- Step 2
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
- Step 3
Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.
Private Notes
Comments
This terrific recipe has been one of our summer staples for years (over 10, maybe 20); my kids love it too! The amount of sauce works fine with 1 lb of pasta. However, all the chopping does take time.
This is truly great, and has become a summer staple. But it need not be limited to pasta - - it's terrific as a sauce on grilled chicken or fish too.
This was yummy! I didn't hassle with trying to find good tomatoes in January so I substituted two cans of Organic Muir Glen diced tomatoes. This will be even tastier come summer with fresh tomatoes. Increased all the ingredients somewhat because who cooks 3/4 lb of pasta? I had 1 lb of fresh fettuccine and used that. Definitely a quick and delicious pasta dish reminiscent of a puttanesca, except lighter.
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