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Made with olives and Feta cheese, this Greek inspired sauce can be prepared while the pasta is cooking.
Cook ½ lb. Creamette Fettuccine
2 Tablespoons olive oil
2 cloves garlic, minced
2 medium ripe tomatoes, peeled, seeded and chopped
½ cup pitted olives, cut in wedges
4 oz. Feta cheese, crumbled
½ teas. Dried oregano
Freshly ground black pepper to taste
In medium size skillet heat oil and garlic
Stir in remaining ingredients, except fettuccini:  simmer 5 minutes.
Arrange hot fettuccini on a warm serving platter.  Top with tomato mixture.  Serve immediately.
Serves only 2 people.