10 ounces dry fettuccine pasta
2 tablespoons butter
2 tomatoes, cubed
2 cloves garlic, minced
1/2 teaspoon dried oregano
3 1/2 ounces black olives
salt and freshly ground black pepper to taste
2/3 cup crumbled goat cheese
1 bunch green onions, finely chopped
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, melt butter in a skillet over medium heat. Add tomatoes, garlic, and oregano; cook and stir for 1 to 2 minutes. Add olives and mix to combine.
Drain fettuccine and add to the skillet. Cook until lightly browned, about 2 minutes. Season with salt and pepper. Add goat cheese and cook until slightly melted, about 2 minutes. Sprinkle with green onions and serve.