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
Fettucine in Piccata Sauce
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!
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
- Get the pasta started in a large pot of salted boiling water & cook according to package directions.
- Over medium heat, add enough olive oil to coat the bottom of a large saucepan.
- Sauté onions until they are barely translucent.
- Add the olives, capers, tomatoes, and garlic. Sauté over low heat for about 3 minutes.
- Add butter & simmer on low until melted.
- Add the wine & cook down until the liquid is almost cooked out - about 10 minutes (or less).
- Turn the heat off, test for flavor & adjust seasoning as needed.
- 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.
When is chicken put in?
Pre-cooked?
I like to cook chicken breasts or boneless skinless thighs separately with the sauce. Then you can slice it & serve on top of the pasta that has sauce running through it as well.
You want the flavors going all throughout the dish.