FETTUCCINE WITH KALE AND TOMATO-OLIVE-CREAM SAUCE
Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.
Provided by noaddedsaltguy
Categories World Cuisine Recipes European Italian
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.
- After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.
- Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.
- Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.
Nutrition Facts : Calories 814.6 calories, Carbohydrate 64 g, Cholesterol 59.3 mg, Fat 58.7 g, Fiber 5.2 g, Protein 13.3 g, SaturatedFat 17.3 g, Sodium 228 mg, Sugar 2.6 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love