Fettucine With Salsa Cruda

Ingredients

• 2 very ripe large tomatoes, seeded and finely chopped (see note below)
• ½ cup chopped imported green olives
• 2 tablespoons capers, chopped
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, peeled and finely chopped
• ¼ cup finely chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 4 anchovy fillets, chopped
• ½ cup extra-virgin olive oil
• Freshly ground black pepper to taste
• ¾ pound fettucine or tagliatelle

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1212 calories; 62 grams fat; 8 grams saturated fat; 43 grams monounsaturated fat; 7 grams polyunsaturated fat; 137 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 27 grams protein; 6 milligrams cholesterol; 987 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two to four servings

Preparation

1. Combine ingredients except pasta in a large bowl; set aside.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente.
3. Toss the pasta with the sauce and add additional black pepper, if desired. Serve immediately.

15 minutes