Fettucine with Piccata Sauce

Piccata sauce is all about flavor! The typical sauce is made with just 4 ingredients – butter, lemon juice, capers, and white wine. Well you need the pasta of course, but the chicken is completely optional. You can’t get more quick & simple than this fettucine with piccata sauce!

I added a few extras that enhance the flavor profile even more. Specifically homegrown homemade “sun dried” tomatoes, kalamata olives, red pepper flakes (homegrown & dried), and onions & garlic (because I put those in almost everything!).

The result is a hearty flavor packed piccata sauce that’s great with or without the chicken!

Fettucine with Piccata Sauce

sauté onions in pan coated in olive oil until just translucent

chop remaining ingredients & have them ready to go

add all remaining ingredients EXCEPT butter & wine

cook for a few minutes before adding butter

when butter is melted & fully combined, add the white wine

Simmer until the liquid is mostly cooked out

give it a taste & adjust seasoning. you shouldn’t need ANY salt but cracked black pepper would be great

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Yield: 4 servings

Fettucine in Piccata Sauce

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Piccata sauce is all about flavor! The typical sauce is made with butter, lemon juice, capers, and white wine. I added a few optional extras that enhance the flavor profile even more. The result is a hearty flavor packed piccata sauce that's great with or without the chicken!

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients

• 1 12 oz package of fettucine
• 2 Tbsp capers
• 1/2 cup sun dried tomatoes
• 1/2 cup kalamata olives
• 1-2 cloves of garlic, minced
• 1/2 yellow onion
• 4 Tbsp butter
• 1/2 cup white wine
• Olive oil

Instructions

1. Get the pasta started in a large pot of salted boiling water & cook according to package directions.
2. Over medium heat, add enough olive oil to coat the bottom of a large saucepan.
3. Sauté onions until they are barely translucent.
4. Add the olives, capers, tomatoes, and garlic. Sauté over low heat for about 3 minutes.
5. Add butter & simmer on low until melted.
6. Add the wine & cook down until the liquid is almost cooked out - about 10 minutes (or less).
7. Turn the heat off, test for flavor & adjust seasoning as needed.
8. Add the cooked pasta to the piccata sauce and toss.

Notes

You should not need any salt at all. Between the olives, capers, & sun dried tomatoes, there is enough salt & flavor naturally.

You may want to add cracked black pepper & red pepper flakes if you like a hint of spice.