Fettuccine Rigate With Olives And Garlic

Yield:
6 servings

Ingredients:

  1. 2 1/2 pounds tomatoes, chopped
  2. 25 large, pitted black olives, chopped
  3. 3 Tablespoons olive oil
  4. 2 cloves garlic, minced
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon red pepper flakes
  7. 1 package (14 ounce) fettuccine rigate
  8. 2 ounces romano cheese, grated
Directions:

Combine tomatoes, olives, olive oil, garlic, salt and pepper flakes in serving bowl. Set aside for flavors to blend.

Cook Fettuccine Rigate according to package directions; drain. Add pasta and cheese to serving bowl with tomato mixture; toss. Serve at once.



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