Fettuccine With Veal, Olives & Tomatoes

1. 1

   In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute.

2. 2

   Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally.

3. 3

   Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.