Wednesday, May 25, 2016


This is a quick vegetarian pasta meal. I have been making this for years and we still love it and I haven't changed the recipe. Sometimes I just crave this simple dish. 

½ lb (250 g) spaghetti or pasta of choice
2 T (30 ml) extra-light olive oil
½ t (2 ml) red pepper flakes
½ onion, thinly sliced
2 cloves garlic, thinly sliced 
½ pint (250 g) cherry tomatoes, cut in half
½ bottle Italian black olives, pits removed
½ bottle green olives, cut in half
½ bottle capers, drained
½ cup (125 ml) dry white wine
¼ cup (60 ml) chopped fresh Italian parsley
2 T (30 ml) chopped fresh basil
½ cup (125 ml) pasta cooking water
Salt and freshly ground black pepper
Extra-virgin olive oil, for finishing
Freshly grated Parmigiano-Reggiano cheese

Cook spaghetti for about 6 minutes, just before al dente.
Save ½ cup (125 ml) of the pasta water. Drain pasta and set aside.

Meanwhile, in a large skillet that will hold the pasta sauce and pasta, sauté red pepper flakes and onion in oil for 5 to 6 minutes. 
Add garlic and sauté a couple more minutes.
Add tomatoes along with olives, capers, and wine and cook 2 more minutes. 
Add pasta and cook another minute.
Add parsley, basil and pasta cooking water and heat through.
Season to taste with salt and pepper.
Drizzle on a little extra-virgin olive oil and mix in.

Top with grated Parmigiano cheese and serve.

Serves 2

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