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Spaghetti Alle Olive E Pomodoro

16 ounces spaghetti
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon red onion, chopped
14 teaspoon red pepper flakes
14 cup white wine or 14 cup chicken stock
1 (28 ounce) candiced cut tomatoes
12 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons reserved pasta cooking liquid
14 cup grated parmesan cheese


In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling. Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes. Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently. Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat. Serve immediately with fresh crusty bread.

Source: www.food.com