Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
For the sauce
- 100grams sundried tomatoes, from a jar, oil reserved
- 30grams black olives, pitted
- 2tablespoons tomato paste
- 2tablespoons olive oil
- 1teaspoons garlic powder
- 400grams fettuccine
Nutrition per serving
1980kJ / 472Cal
1980 Kilojoules or 472 Calories
23% of daily energy intake*
Protein
13.0grams
Fat
11.9grams
Carbs
76.0grams
Sugars
5.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This sundried tomato and black olive fettuccine couldn't be quicker to whip up with ingredients from the pantry.
Method
Step 1 of 3
Tip all of the sauce ingredients (including the sundried tomato oil) into a food processor and blitz to a coarse paste consistency.
Step 2 of 3
Bring a pot of water to the boil and cook the fettuccine according to pack instructions and drain, reserving a couple of tablespoons of starchy water. Place back in the pot.
Step 3 of 3
Pour the sauce over the fettuccine and toss well to coat, adding starchy water as necessary to loosen.
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