Mediterranean Black Olive Fettuccine
Savor the vibrant flavors of the Mediterranean with this delightful Black Olive Fettuccine. This dish combines the rich taste of brine-cured black olives with aromatic herbs, jalapeños for a hint of heat, and a touch of fresh parsley. The fettuccine pasta is embraced by a luscious olive oil pesto, providing a wonderful base that captures the essence of simple, fresh ingredients. Perfect for those who appreciate a pasta dish without the heaviness of sauces, this meal is both hearty and light, making it an excellent choice for a weeknight dinner or a special gathering.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
pitted black olives
1 (canned, drained)
brine from black olives
3 (tablespoons)
onions
2 (tablespoons, peeled and chopped)
fresh parsley
2 (tablespoons, chopped)
fresh thyme
1 (teaspoon, chopped)
dried oregano
1 (teaspoon)
garlic cloves
2 (peeled)
jalapeño peppers
2 (chopped)
balsamic vinegar
1 (teaspoon)
fresh scallions
2 (sliced)
virgin olive oil
1 (tablespoon)
fettuccine pasta
10 (ounces)
Parmesan cheese
4 (tablespoons, grated)
salt
to taste
black pepper
to taste
lemon zest
to taste
Instructions
1
Start by bringing a large pot of salted water to a rolling boil.
2
While the water heats up, prepare the olive pesto. In a food processor, combine the pitted black olives, their brine, onions, fresh parsley, thyme, oregano, garlic, jalapeños, balsamic vinegar, and virgin olive oil. Pulse the mixture until it reaches a coarse, pesto-like consistency.
3
Once the water is boiling, add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving a small amount of pasta water if desired.
4
In a large serving bowl, combine the drained fettuccine with the black olive pesto mixture. Toss thoroughly to ensure the pasta is well-coated. If the mixture appears dry, add a splash of reserved pasta water.
5
Season the pasta with salt and pepper to taste.
6
To finish, sprinkle the Parmesan cheese, lemon zest, and sliced scallions over the top. Toss gently to incorporate the toppings into the pasta. Serve immediately and enjoy the vibrant flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Black Olive Fettuccine?
It is a vibrant pasta dish that combines brine-cured black olives, aromatic herbs, jalapeños, and a light olive oil pesto for a hearty yet light meal.
Is this recipe vegetarian?
Yes, Mediterranean Black Olive Fettuccine is a vegetarian-friendly pasta dish.
How many ingredients are in this recipe?
There are 16 ingredients in total, including the pasta, seasonings, and pesto components.
What type of olives should I use?
The recipe calls for one can of pitted black olives, drained, but you should reserve some of the brine.
How do I make the olive pesto?
In a food processor, combine black olives, brine, onions, parsley, thyme, oregano, garlic, jalapeños, balsamic vinegar, and olive oil, then pulse to a coarse consistency.
Is the Mediterranean Black Olive Fettuccine spicy?
It has a hint of heat provided by two chopped jalapeño peppers included in the pesto.
What type of pasta is best for this recipe?
The recipe specifically uses 10 ounces of fettuccine pasta.
How long should I cook the fettuccine?
Cook the pasta in salted boiling water according to the package instructions until it reaches an al dente texture.
Should I save the pasta water?
Yes, it is recommended to reserve a small amount of pasta water to help thin the sauce if the dish appears too dry.
What kind of oil is used in the pesto?
The recipe calls for one tablespoon of virgin olive oil.
Does this recipe use a heavy cream sauce?
No, this dish is sauce-light, using an olive oil and olive-based pesto instead of heavy creams or thick sauces.
What herbs are needed for the pesto?
You will need fresh parsley, fresh thyme, and dried oregano.
What is used as a garnish?
The dish is finished with grated Parmesan cheese, lemon zest, and sliced scallions.
How much Parmesan cheese is required?
The recipe uses four tablespoons of grated Parmesan cheese.
Can I add lemon to this dish?
Yes, lemon zest is added to taste at the very end to provide a bright, citrusy finish.
Is there vinegar in the recipe?
Yes, one teaspoon of balsamic vinegar is added to the olive pesto for acidity.
Do I need to peel the garlic?
Yes, the recipe requires two peeled garlic cloves to be blended into the pesto.
How are the scallions prepared?
Two fresh scallions should be sliced and tossed in at the final step.
What consistency should the pesto be?
The pesto should be pulsed until it reaches a coarse, pesto-like consistency rather than a smooth puree.
Is this a quick meal to prepare?
Yes, it is tagged as a quick meal, making it excellent for weeknight dinners.
Are the jalapeños seeded?
The recipe instructs to chop them, but you can remove the seeds if you prefer less heat.
How many onions are needed?
The recipe requires two tablespoons of peeled and chopped onions.
Should I salt the pasta water?
Yes, start by bringing a large pot of salted water to a rolling boil.
Can I use dried herbs instead of fresh thyme?
The recipe specifies fresh thyme, but you can substitute with a smaller amount of dried thyme if fresh is unavailable.
How do I serve this dish?
Serve immediately after tossing the pasta with the pesto and toppings to enjoy the vibrant flavors.
What kind of black pepper is used?
The recipe suggests adding black pepper to taste during the final seasoning step.
How much olive brine is used?
You should use three tablespoons of the brine from the black olives.
What are the primary flavor profiles?
The main flavors are briny olives, aromatic herbs, pungent garlic, and bright lemon zest.
Is this recipe considered healthy?
Yes, it is tagged as a healthy meal option due to its fresh ingredients and olive oil base.
What is the first step of the recipe?
The first step is to bring a large pot of salted water to a rolling boil for the pasta.