Prepare to transform your ordinary pasta night into an extraordinary culinary adventure! This mouthwatering Fettuccine with Black Olives, Garlic, and Anchovies is not just a meal—it's a symphony of bold Mediterranean flavors that will transport your taste buds straight to the sun-drenched coastlines of Italy. With just 20 minutes of cooking time, you'll create a restaurant-worthy dish that looks impressive, tastes incredible, and will have your family and friends begging for seconds.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g fettuccine
- 1/2 cup black olives, sliced
- 2 anchovy fillets
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients: 200g of fettuccine, 1/2 cup of sliced black olives, 2 anchovy fillets, 2 cloves of minced garlic, 1/4 cup of olive oil, salt, black pepper, and fresh parsley for garnish.
- Bring a large pot of salted water to a boil over high heat. Once boiling, add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, prepare the sauce. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
- Next, add the anchovy fillets to the skillet. Use a wooden spoon to break them up as they cook, allowing them to dissolve into the oil. This should take about 2 minutes.
- Once the anchovies have melted into the oil, add the sliced black olives to the skillet. Stir to combine and let them warm through for about 2-3 minutes.
- When the fettuccine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained fettuccine directly to the skillet with the olive and anchovy sauce.
- Toss the fettuccine in the skillet, ensuring it is well coated with the sauce. If the pasta seems dry, add a little reserved pasta water to achieve your desired consistency.
- Season the pasta with salt and black pepper to taste. Continue to toss for another minute to heat everything through and allow the flavors to meld.
- Once the pasta is well mixed and heated, remove the skillet from the heat. Transfer the fettuccine to serving plates.
- Garnish with freshly chopped parsley for a burst of color and flavor. Serve immediately and enjoy your Fettuccine Black Olives Garlic Anchovies!
Tips
- Salt your pasta water generously - it should taste like seawater to ensure well-seasoned pasta.
- Reserve pasta water before draining; the starchy liquid helps create a silky, clingy sauce.
- Break down anchovies completely in the oil to create a rich, umami base without leaving visible fish pieces.
- Use high-quality extra virgin olive oil for the best flavor profile.
- Don't overcook the garlic - it should be fragrant but not browned, which can make it bitter.
- Fresh parsley is key for brightness, so chop it just before garnishing.
- For an extra flavor boost, consider adding a pinch of red pepper flakes with the garlic.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 18g
Fat: 28g
Saturated Fat: g
Cholesterol: 25mg
