Fettucini With Tomatoes, Capers and Arugula Recipe

Name: Fettucini With Tomatoes, Capers and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes; 2 garlic cloves; 1 teaspoon salt; 1 dried hot red chili pepper, lightly roasted (your choice-Thai, japones, even chipotle etc.); 2 tablespoons capers; 3 tablespoons imported black olives; 1 cup arugula leaf, chopped (also known as rocket); 3 tablespoons extra virgin olive oil; 11 ounces fettuccine (I used fresh locally made pasta) or 11 ounces spaghetti (I used fresh locally made pasta); 3 -4 tablespoons Cacio di Fossa cheese, grated (Parmesan, pecorino-romano, gorgonzola can be subbed) (optional); olive oil, for drizzling; cracked black pepper

Servings: persons

4 tomatoes
2 garlic cloves
1 teaspoon salt
1 dried hot red chili pepper, lightly roasted (your choice-Thai, japones, even chipotle etc.)
2 tablespoons capers
3 tablespoons imported black olives
1 cup arugula leaf, chopped (also known as rocket)
3 tablespoons extra virgin olive oil
11 ounces fettuccine (I used fresh locally made pasta) or 11 ounces spaghetti (I used fresh locally made pasta)
3 -4 tablespoons Cacio di Fossa cheese, grated (Parmesan, pecorino-romano, gorgonzola can be subbed) (optional)
olive oil, for drizzling
cracked black pepper

1
Lighlty roast the chili.
2
Set aside to cool.
3
Once cool, remove stem, seeds and devein.
4
Crumble into small pieces.
5
Depending on their size, cut the tomatoes in half or quarters.
6
Squeeze out the excess juice and seeds and then coarsely chop.
7
Peel the garlic and mash with 1 teaspoon of salt.
8
Pit the olives.
9
Roughly chop the arugula.
10
Combine the tomatoes, garlic, chile, capers and olives in a bowl.
11
Season generously with the olive oil.
12
Set aside for 30 minutes.
13
Cook the pasta according to package directions in a pot of boiling salted water until al dente.
14
Drain the pasta and stir into the tomato mixture.
15
Transfer the pasta mixture to a serving platter.
16
Garnish with the arugula.
17
Toss to distribute the ingredients.
18
Season with cracked black pepper to taste.
19
Serve with olive oil on the side.
20
Garnish with the freshly grated cheese if desired.
21
Omit the cheese for Vegan.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tomatoes, 2 garlic cloves, 1 teaspoon salt, 1 dried hot red chili pepper, lightly roasted (your choice-Thai, japones, even chipotle etc.), and more.

Yes, Fettucini With Tomatoes, Capers and Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fettucini With Tomatoes, Capers and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions