Fettucine With Salsa Cruda

Updated March 15, 2023

Total Time
15 minutes
Rating
5(12)
Comments
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Ingredients

Yield:Two to four servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

606 calories; 31 grams fat; 4 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 13 grams protein; 494 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine ingredients except pasta in a large bowl; set aside.

  2. Step 2

    Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.

  3. Step 3

    Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.

Ratings

5 out of 5
12 user ratings
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Comments

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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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Credits

ADAPTED FROM "CUCINA RAPIDA," BY CLIFFORD A. WRIGHT"

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