Fettuccine with Kale and Tomato-Olive-Cream Sauce

Tomatoes, fresh garlic, black olives (juice and all), spices, black pepper, Italian cheeses, and olive oil combine with fettuccine pasta and lacinato kale plus cream and butter for a gourmet meal that requires no added salt.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 815 Calories

Ingredients

• ⅓ cup heavy cream
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon freshly ground black pepper
• ½ cup olive oil, divided
• 1 tablespoon chopped fresh garlic
• 8 ounces multicolored grape tomatoes (such as Wild Wonder®)
• 1 ½ tablespoons Asiago-Romano cheese mix
• ⅓ (6 ounce) can sliced black olives, including all the juice
• ½ pound dry fettuccine pasta, broken in half
• 2 ½ ounces lacinato kale, cut into small pieces
• ¼ stick unsalted butter

Recipe Instructions

Step 1

Put tomatoes in a bowl. Add 1/4 cup olive oil, Asiago-Romano cheese mix, black olive and juice, pepper, garlic, oregano, parsley, and basil. Stir and let marinate for 30 minutes.

Step 2

After 30 minutes, transfer juice from the marinating tomatoes to a saucepan over medium heat.

Step 3

Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil, about 5 minutes. Cook fettuccine at a boil for 3 minutes. Add 1/4 cup olive oil and kale. Continue cooking until pasta is tender yet firm to the bite, about 5 minutes more. Reserve 1/2 cup cooking water. Drain pasta and keep warm.

Step 4

Add reserved pasta cooking water to the saucepan with the tomato marinade. Continue cooking to thicken and reduce the sauce. Add butter to the sauce and allow to melt, about 1 minute. Add cream and continue cooking until sauce is thickened as desired.

Step 5

Transfer cooked pasta to a large serving bowl. Add tomatoes and top with cream sauce.