Recipe courtesy of Lynn Crawford
Save Recipe Print
Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm.  In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm. 

In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper. 

To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Olive and Sun-Dried Tomato Vegetables

Recipe courtesy of Giada De Laurentiis

Braised Black Sea Bass with Spring Vegetables and Lemon-Black Olive Bouillon

Recipe courtesy of The Castle

Pasta Spirals with Sauteed Vegetables, Olives and Smoked Mozzarella

Recipe courtesy of Robin Miller

"Mock" Fettuccini Primavera

Recipe courtesy of George Stella

Crab and Cherry Tomato Fettuccini

Recipe courtesy of Giada De Laurentiis

Fettuccine with Shrimp and Goat's Cheese

Recipe courtesy of Michele Urvater

Fettuccine with Broccoli Pesto and Sun-Dried Tomatoes

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories