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Raisin and Olive Fettuccine

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"A quick sweet and savory dish. Somehow a Mediterranean dish with a hint of Persian taste."
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25 m servings 395
Original recipe yields 2 servings


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  1. Combine hot water and saffron in a small bowl; let sit until water turns yellow.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  3. Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
  4. Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.


  • Cook's Notes:
  • The saffron adds a unique taste.
  • You could mix green and black olives for a sweeter dish.

Nutrition Facts

Per Serving: 395 calories; 17.2 48.5 14.1 43 882 Full nutrition

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