Fettuccine Rigate With Olives And Garlic

Yield: 6 servings

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Ingredients

2 1/2 pounds tomatoes, chopped

25 large, pitted black olives, chopped

3 Tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

1 package (14 ounce) fettuccine rigate

2 ounces romano cheese, grated

Directions:

Combine tomatoes, olives, olive oil, garlic, salt and pepper flakes in serving bowl. Set aside for flavors to blend.

Cook Fettuccine Rigate according to package directions; drain. Add pasta and cheese to serving bowl with tomato mixture; toss. Serve at once.

Please note that some ingredients and brands may not be available in every store.

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