Labor Day Spaghetti

Submitted by Carianne

"From Deborah Madison in Eating Well Aug/Sept 2005"

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 12 ounces whole wheat spaghetti
• 3 tablespoons extra virgin olive oil, divided
• 5 yellow peppers, peeled and cut into strips
• 1 large red onion, sliced thin
• 2 garlic cloves, minced
• 1⁄2 cup dry white wine
• 1⁄2 cup kalamata olive
• 3 tablespoons capers, rinsed
• 2⁄3 cup flat leaf parsley, divided
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 cups cherry tomatoes (left whole)

directions

1. Prepare spaghetti al dente.
2. While pasta is cooking, heat 2 T oil in a dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
3. Add garlic, wine, and stir with a wooden spoon.
4. Lower heat to medium. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. Add salt and pepper and tomatoes and simmer for one minute. Remove from heat.
5. Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies. Garnish with remaining parsley.