Recipe courtesy of Lynn Crawford
Fettuccine with Heirloom Tomatoes, Capers, Olives and Arugula
Total:
1 hr 5 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 4 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 onion, finely diced
  • 4 cups coarsely chopped yellow heirloom tomatoes
  • Salt and freshly ground black pepper 
  • 2 cups 1-inch cubed red heirloom tomatoes
  • 12 ounces fettuccine
  • 1/2 cup pitted kalamata olives
  • 2 tablespoons capers, drained and chopped 
  • 2 cups roughly chopped arugula
  • 1/2 cup finely chopped fresh basil
  • Grated Parmesan, for garnish

Directions

In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm.  In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm. 

In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper. 

To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan.

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