Olive You Very Much

The picture doesn't do this dish justice. Tonight we went meatless with Olive Lovers' Fettucine, with French bread and salad. I thought about having a glass of white wine with it, but decided against that at the last minute.

My husband, Spouse Guy, doesn't mind meatless meals a few times a month, especially when pasta is the main ingredient. I like meatless meals because they are usually quick and easy to make, tasty, fairly healthy, and good for the budget.

I try to make as much of our bread homemade as I can, but I didn't have time today, so I bought some from the grocery store bakery's day old shelf and made garlic toast with it.

This pasta is great as it is, or you can dress it up with any of the gourmet olives that are now available at most grocery stores.


Olive Lovers' Fettucine

12 ounces fettucine
1 (6 oz.) can pitted black olives
1 (3 oz.) jar pimiento-stuffed green olives
1 small bunch fresh parsley or 2 tablespoons dried parsley
2 cloves garlic
1/4 cup olive oil
1/2 cup water
1 teaspoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese

Prepare the past using the package directions; drain. Cover pasta to keep warm.

Drain and slice the black and green olives. Chop the parsley. Mince th garlic.

Heat olive oil in a 2-quart saucepan over medium-high heat. Add garlic. Saute just until the garlic begins to brown. Stir in olives, parsley, water, oregano and red pepper flakes. Bring the mixture to a boil over high heat, stirring occasionally.

Transfer the pasta to a heated serving platter. Spoon the sauce over the past. Sprinkle with Parmesan.

Serves 4.