Raisin and Olive Fettuccine Recipe

Raisin and Olive Fettuccine Recipe

  • 1/4 cup hot water
  • 1/4 teaspoon saffron threads
  • 4 ounces fettuccine
  • 2 teaspoons butter
  • 2 1/2 tablespoons heavy whipping cream
  • 1 teaspoon grated Parmesan cheese (optional)
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon paprika
  • 3 ounces paneer cubes
  • 1 1/2 ounces pitted green olives, sliced
  • 1/2 ounce raisins
  1. Combine hot water and saffron in a small bowl; let sit until water turns yellow.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  3. Heat butter in a skillet over medium heat; add cream and bring to a boil. Reduce heat to medium-low and mix Parmesan cheese, salt, pepper, and paprika into cream mixture; simmer for 1 minute.
  4. Mix saffron water, paneer, olives, and raisins into cream sauce and simmer until sauce is thickened, about 1 minute. Add fettuccine to sauce and toss to coat; simmer for 5 minutes.
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