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Fettuccine with Kale and Tomato-Olive-Cream Sauce

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"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."
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1 h servings 815
Original recipe yields 3 servings


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  1. 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.
  2. After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.
  3. 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.
  4. 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.
  5. Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.

Nutrition Facts

Per Serving: 815 calories; 58.7 64 13.3 59 228 Full nutrition

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