This pasta dish is similar to Puttanesca. The only difference is it doesn't have anchovies and is made with cherry tomatoes. I had this in a restaurant in LA years ago. I have revised it over the years and now this is my favorite way of making it.
1 lb (454 g) spaghetti
3 T olive oil
1 t red pepper flakes, optional
1 onion, cut in half and sliced
4 cloves garlic, minced
1 pint (300 g) cherry tomatoes, cut in half
2 T capers, drained
½ cup (75 g) green olives (cerignola, castelvetrano or unstuffed green olives), sliced
¼ cup (40 g) black olives (gaeta or lugano), seeded and cut up
1 cup (250 ml) dry white wine
Salt & pepper, to taste
1 bunch of Italian parsley, chopped, stems removed
6-8 leaves of basil, chiffonade
Freshly grated Parmesan cheese
In a large skillet, sauté red pepper flakes and onion in olive oil for 10 minutes.
Meanwhile, put a large pot of water on to boil. When it starts to boil, add some salt and then add the spaghetti and cook until al dente (6-7) minutes.
Save ½ cup (125 ml) of the pasta water and set aside. Drain pasta and set aside.
Add garlic to skillet and saute a couple more minutes.
Add tomatoes capers, olives and wine and cook 2 more minutes. Don’t overcook.
Add the pasta and some of the pasta water, if needed and heat through.
Season with salt & pepper and add the parsley and basil. Heat another minute or so and dish out onto 4 plates.
Serve with grated Parmesan cheese.