Fettuccine With Sauce Mediterranee

This vibrant Fettuccine with Sauce Mediterranee is a quick and flavorful weeknight dinner that brings the warmth of the Mediterranean to your table. The sauce combines tangy oil-packed sun-dried tomatoes, briny black olives, and fresh basil for a complex, savory profile. Tossed with al dente pasta and finished with melted mozzarella, it offers a satisfying balance of textures and rich, cheesy comfort. It&# 226;ÂÂs an excellent choice for busy evenings or casual gatherings, delivering restaurant-quality flavor with minimal effort. The dish is easily customizable with different cheeses or herbs, making it a versatile staple for any home cook.

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 5.7

Description

This vibrant Fettuccine with Sauce Mediterranee is a quick and flavorful weeknight dinner that brings the warmth of the Mediterranean to your table. The sauce combines tangy oil-packed sun-dried tomatoes, briny black olives, and fresh basil for a complex, savory profile. Tossed with al dente pasta and finished with melted mozzarella, it offers a satisfying balance of textures and rich, cheesy comfort. It&# 226;ÂÂs an excellent choice for busy evenings or casual gatherings, delivering restaurant-quality flavor with minimal effort. The dish is easily customizable with different cheeses or herbs, making it a versatile staple for any home cook.

Ingredients

1 pound Fettuccine
8 oz Oil-packed sun-dried tomatoes
1/3 cup Olive oil reserved from sun-dried tomatoes
1 cup Pitted black olives, halved
1 cup Fresh basil leaves, loosely packed
2 tablespoons Dried basil (if fresh is unavailable)
1 tablespoon Lemon zest
2 cloves Garlic, minced
1/4 teaspoon Ground black pepper
3/4 pound Mozzarella cheese, shredded

Directions

1
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2
While pasta cooks, drain the sun-dried tomatoes, reserving 1/3 cup of the oil. Cut the tomatoes into thin slivers.
3
In a large bowl, combine the tomato oil, minced garlic, lemon zest, and black pepper. Whisk briefly to distribute the flavors.
4
Add the sun-dried tomato slivers, halved black olives, and fresh basil leaves (or dried basil) to the oil mixture. Toss to coat.
5
Add the drained hot pasta to the sauce bowl. Toss thoroughly, adding a splash of reserved pasta water if needed to help the sauce adhere.
6
Remove from heat and immediately fold in the shredded mozzarella cheese. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 5.7kcal

% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the mozzarella or use a vegan cheese alternative.

If fresh basil is not available, use 2 tablespoons of dried basil, but add it earlier to allow the flavors to meld.

Swiss or Jack cheese can be substituted for mozzarella for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore creaminess.

Keywords: fettuccine, pasta, sun-dried tomatoes, basil, mozzarella, italian, mediterranean, easy dinner, quick meal, vegetarian, black olives, garlic, olive oil, lemon, pepper

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-sauce-mediterranee/