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Garlic Arrabiata with Garlic Parsley Fettuccine

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Serving Size: 
4-6
Ingredients: 
  • 1 lb. Pappardelle’s Garlic Parsley Fettuccine
  • 8 cloves garlic, roughly chopped*
  • 1 tablespoon Bella Sol California Extra Virgin Olive Oil*
  • 1/2 onion, chopped*
  • 3/4 teaspoon red pepper flakes
  • 1 (28 oz.) can diced or crushed tomatoes*
  • 1/4 cup Kalamata olives, pitted and chopped
  • 2 tablespoons capers*
  • 2 tablespoons Italian parsley, chopped
  • Salt and pepper to taste

*Or use Pappardelle's (7 oz.) Traditional Basil Pesto and two fresh, large tomatoes (diced)

    Instructions: 
    1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent. Add garlic and pepper flakes. Cook just to release the aroma of the garlic, about 1 minute.
    2. Pour in the tomatoes, juice and all. Reduce heat to simmer and cook, uncovered, stirring occasionally, until thickened, about 12–15 minutes. (-Or- *Use Pappardelle's (7 oz.) Traditional Basil Pesto and two fresh, large tomatoes diced for "*" items and proceed to Step Three, tossing with red pepper flakes, olives and parsley.)
    3. Stir in remaining sauce ingredients and cook over low heat for 5 minutes.
    4. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain well and place in a large, shallow, pre-heated serving bowl. Pour over the hot sauce and toss thoroughly. Serve immediately.

    From This Recipe

    $8.00 | 1 lb. package
    -+
    $5.49 | 7 oz. container
    -+