Weeknight DINNERS

FETTUCCINE PUTTANESCA WITH VEAL

SERVES 4 PREP AND COOK: 25 MINS

375g fettuccine
400g veal schnitzel steaks, cut into 4cm pieces
1 small onion, finely chopped
3 cloves garlic, crushed
2 x 400g cans diced tomatoes with mixed herbs
¾ cup pitted kalamata olives
2 tblsps drained capers, chopped
½ tsp dried chilli flakes
⅓ cup chopped fresh parsley
Grated parmesan, to serve

1 Cook fettuccine in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.

2 Meanwhile, heat an oiled, large frying pan over a high heat. Add veal pieces. Cook for 1 to 2 minutes on each side, or until cooked to your liking. Remove. Cover to keep warm.

Heat the same oiled pan. Add onion and garlic. Cook, stirring