Fettuccine With Veal, Olives & Tomatoes

• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 1 (2 ounce) can anchovies, chopped
• 1/2 teaspoon red pepper flakes
• 1 lb veal scallopini
• 1 (28 ounce) can diced tomatoes, drained
• 1/3 cup stuffed green olive, sliced
• 1/2 cup fresh Italian parsley, chopped
• kosher salt
• fresh ground black pepper
• 1 lb fettuccine pasta
• 1/4 cup fresh basil, torn by hand
• extra virgin olive oil

1. In a Dutch oven, over medium heat, add the oil, garlic, anchovys and red pepper flakes and cook until fragrant, about 30 sec. Add in the veal and brown on all sides, about 5 to 7 minute.
2. Add in the tomatoes, olives, parsley and season with salt and pepper. Bring to a simmer and gently cook for 5 to 7 min, stirring occasionally.
3. Cook the pasta according to package directions. Add the pasta to the sauce. Add the basil, drizzle with extra-virgin olive oil, toss to combine, plate and serve.

olive oil, garlic, anchovies, red pepper, veal scallopini, tomatoes, green olive, fresh italian parsley, kosher salt, fresh ground black pepper, pasta, fresh basil, extra virgin olive oil

Taken from www.food.com/recipe/fettuccine-with-veal-olives-tomatoes-520374 (may not work)