Spaghetti with Tomatoes, Capers and Olives - Spaghetti con Pomodori, Capperi e Olive

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.

Serves 4