Refrigerated fresh fettuccine helps bring this dish together fast. We add olives, capers, crushed red pepper, and fresh basil to bottled pasta sauce for a quick variation on the classic recipe. Although we use chicken, you can also try this with shrimp.
This was pretty great! I added a touch of anchovy paste and a little garlic as we totally love garlic. I think this would also be great omitting the chicken and serving the sauce & pasta with a nice piece of fish!!!
This is now a company favorite, served over fresh pasta. I prefer the balsamic vinegar over the red wine (tried both). The green olives and capers give it a unique flavor and the crushed red peppers a nice bite. I make a big batch with the 106oz can of crushed tomatoes from Costco (cheap) and add the capers/olives/parsley/and chicken later.
Not too bad. Nothing too exciting, but a good solid recipe to work with and improve.
This was just ok. A very easy weeknight meal and with a good kick. However, the flavors didn't really seem to go well together. The capers seemed out of place. Not a bad meal and certainly doesn't take a lot of time, but probably not one I'd make again.
This was a delicious wholesome meal. I'll definately make it again! I thought I had capers but they were expired and it was even good without them.
The fresh fetuccine is key. Very tasty and easy. I would add a bit of salt to the sauce. Served with lots of coarsely fresh basil, soooo good!
Loved this recipe! Super fast and easy to make. I have made it twice in the past two weeks. My husband loves it. The olives, capers, and red peper flakes give it a great kick. I will be making this over and over. Thank you for this recipe.
delicious and quick!
Quick and easy to make and delicious. Would make this again.
