Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe. Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente. Drain it well, return it to the pot, and toss it with the tomato mixture. Toss again with the olive oil, olives, capers, parsley, salt, and pepper. Let sit for 3 to 5 minutes to absorb the flavors before serving.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 147 (26%)|
|Amt Per Serving||% DV|
|Total Fat 16.3g||22 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 142.1mg||5 %|
|Potassium 774.2mg||20 %|
|Total Carbohydrate 98.6g||29 %|
|Dietary Fiber 14.9g||59 %|
|Sugars, other 83.7g|
|Protein 10.5g||15 %|
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Calories per serving: 564
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