Spaghetti Alle Olive E Pomodoro

Name: Spaghetti Alle Olive E Pomodoro
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 16 ounces spaghetti; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 tablespoon red onion, chopped; 1/4 teaspoon red pepper flakes; 1/4 cup white wine or 1/4 cup chicken stock; 1 (28 ounce) can diced cut tomatoes; 1/2 cup sliced black olives; 2 tablespoons capers, drained; 1 tablespoon fresh oregano, minced; 1 tablespoon fresh basil, chopped; 2 tablespoons reserved pasta cooking liquid; 1/4 cup grated parmesan cheese

(3)

Recipe by PaulaG

Translation: Spaghetti with Olives and Tomatoes. This makes a delicious quick and delicious dinner for 4.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

16

ounces spaghetti
1

tablespoon olive oil
2

garlic cloves, minced
1

tablespoon red onion, chopped
¹⁄₄

teaspoon red pepper flakes
¹⁄₄

cup white wine or 1/4 cup chicken stock
1

(28 ounce) can diced cut tomatoes
¹⁄₂

cup sliced black olives
2

tablespoons capers, drained
1

tablespoon fresh oregano, minced
1

tablespoon fresh basil, chopped
2

tablespoons reserved pasta cooking liquid
¹⁄₄

cup grated parmesan cheese

DIRECTIONS

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.

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