Double Garlic Fettucine

10 cloves garlic, smashed and finely chopped
1/2 c. Garlic Olive Oil
1/4 c. Butter Olive Oil
1 - 28 oz.  can of crushed tomatoes
1 lb. Tomato Basil Fettucine (Nature’s Pasta)
2 Tbsp. basil, chopped
1 c. Kalamata Olives, pitted & sliced
Grated Parmesan cheese for garnish


Bring large pot of water to a rolling boil and stir in fettuccine. Cook according to package directions: usually 5-8 minutes for al dente. Meanwhile, in small sauce pan, heat Garlic Olive Oil and chopped garlic on VERY low heat for 20 minutes. Careful not to burn garlic, stir occasionally. In a medium sauce pan, add Butter Olive Oil and crushed tomatoes and slowly heat mixture. Stir garlic oil into tomato sauce and season with salt & pepper to taste. Allow flavors to marry on low heat for an additional 10 minutes. In large serving bowl toss sauce and fettuccine together. Dress fettuccine with basil, olives and cheese and enjoy with your favorite red wine! Don't forget Andrea Bocelli!

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