Fettuccine with Sauce Mediterranee

No cooking required for this sauce. Sun-dried tomatoes slivered with their oil, halved black olives, a full cup of basil, raw garlic, lemon zest, and shredded mozzarella all get combined and tossed with hot fettuccine straight out of the pot. The heat from the pasta melts the mozzarella into stretchy threads and warms everything through.

The sun-dried tomato oil is the dressing. That ⅓ cup of intensely flavored oil coats every strand of fettuccine with concentrated tomato richness, so you don’t need any additional olive oil or butter.

Lemon zest is the ingredient that ties it all together. It adds a citrus brightness that lifts the heavy, oily flavors of the sun-dried tomatoes and olives into something vibrant and fresh.

Chef Tips

• Toss the sauce with the pasta immediately while the fettuccine is still steaming hot. The mozzarella needs that heat to melt
• Use oil-packed sun-dried tomatoes, not the dry kind. The oil is a key part of the sauce
• Reserve a cup of pasta cooking water before draining. Splash some in if the dish seems dry
• Cut the tomatoes into thin slivers so they distribute evenly rather than clumping in big pieces

Variations

• Add crumbled feta instead of mozzarella for a tangier, more Greek-leaning dish
• Toss in capers or anchovies for a saltier, more traditional Mediterranean flavor
• Stir in grilled chicken or shrimp to make it a heartier main