Raisin and Olive Fettuccine

Raisins and green olives are tossed with fettuccine and paneer in this Mediterranean- and Indian-inspired sweat and savory dish.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 395 Calories

Ingredients

• ⅛ teaspoon salt
• 2 ½ tablespoons heavy whipping cream
• ¼ cup hot water
• ⅛ teaspoon ground black pepper
• 2 teaspoons butter
• ⅛ teaspoon paprika
• ¼ teaspoon saffron threads
• 4 ounces fettuccine
• 1 teaspoon grated Parmesan cheese (Optional)
• 3 ounces paneer cubes
• 1 ½ ounces pitted green olives, sliced
• ½ ounce raisins

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Step 2

Combine hot water and saffron in a small bowl; let sit until water turns yellow.

Step 3

Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.

Step 4

Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.