Fettuccine with Veal Olives Tomatoes

Indulge in the rich, Mediterranean-inspired flavors of Fettuccine with Veal, Olives, and Tomatoes, a dish that effortlessly combines tender veal slices, briny green olives, and sweet, juicy cherry tomatoes in a savory, garlicky sauce. Tossed with al dente fettuccine and elevated with a splash of dry white wine, capers, and a hint of crushed red pepper flakes for subtle heat, this recipe delivers a perfectly balanced and vibrant meal. Finished with fresh parsley and optional Parmesan cheese, it’s a restaurant-quality pasta dish that’s ready in just 40 minutes. Perfect for a cozy dinner or a special occasion, this Italian-inspired recipe is as comforting as it is impressive.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams fettuccine pasta
• 300 grams veal cutlets, thinly sliced
• 3 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 300 grams cherry tomatoes, halved
• 100 grams green olives, pitted and sliced
• 2 tablespoons capers, rinsed and drained
• 120 milliliters dry white wine
• 0.5 teaspoons crushed red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 50 grams Parmesan cheese, grated (optional)

Directions

Step 1

Bring a large pot of salted water to boil. Add fettuccine and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water, then drain the fettuccine and set it aside.

Step 2

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the veal slices with salt and pepper, then add them to the skillet. Sear the veal for 1-2 minutes per side until golden brown. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and sauté the minced garlic for about 1 minute, until fragrant.

Step 4

Add the cherry tomatoes, sliced olives, capers, and crushed red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Step 5

Pour in the dry white wine and let it simmer for 2-3 minutes to reduce slightly, scraping the bottom of the skillet to deglaze.

Step 6

Return the veal slices to the skillet and cook for another 2-3 minutes, ensuring they are heated through and coated in the sauce.

Step 7

Add the cooked fettuccine to the skillet, tossing to combine with the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.

Step 8

Stir in the chopped parsley and adjust seasoning with salt and black pepper to taste.

Step 9

Serve hot, garnished with freshly grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(1304.2g)

Amount per serving	% Daily Value*
Calories	2633.8

Total Fat 87.5g	0%
Saturated Fat 17.6g	0%
Polyunsaturated Fat 7.5g
Cholesterol 240mg	0%
Sodium 4551.4mg	0%
Total Carbohydrate 320.2g	0%
Dietary Fiber 26.5g	0%
Total Sugars 23.4g
Protein 126.3g	0%

Vitamin D 0IU	0%
Calcium 184.9mg	0%
Iron 7.8mg	0%
Potassium 1900.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 19.6%

Carbs: 49.8%