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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
30 mins
total:
1 hr
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.

  • 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.

  • 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.

  • Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.

Nutrition Facts

815 calories; protein 13.3g 27% DV; carbohydrates 64g 21% DV; fat 58.7g 90% DV; cholesterol 59.3mg 20% DV; sodium 228mg 9% DV. Full Nutrition
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