Homemade Fettuccine with a Fresh Tomato Olive Sauce Recipe

Ingredients

• 100g (0.4 cups – a little more than 1/3 cup) of whole, unpitted black olives (get a smaller variety as they will remain whole in the sauce)
• 1 Tbsp extra virgin olive oil
• 1 bottle of tomato passata (you can also use 28oz crushed tomatoes and run them through a seive)
• garlic – at least 1 clove, up to 3-4 cloves if you really love garlicky sauces
• Nutritional Info Per Serving: 209 Calories, 8.1g Fat, 366.8mg Sodium, 24g Carbs, 1.5g Fiber, 4.9g Sugar, 10.3g Protein
• 100g (0.4 cups - a little more than 1/3 cup) of whole, unpitted black olives (get a smaller variety as they will remain whole in the sauce)
• 1 carrot minced
• 1 small onion minced
• 2 sticks celery minced
• fresh marjoram or oregano (a couple sprigs)
• 1 Tbsp extra virgin olive oil
• 1 bottle of tomato passata (you can also use 28oz crushed tomatoes and run them through a seive)
• salt to taste
• garlic - at least 1 clove, up to 3-4 cloves if you really love garlicky sauces
• 1 cup freshly grated parmesan cheese (to top the pasta)
View Full Recipe at The Picky Eater: A Healthy…