Monday, September 26, 2022


I have been making this pasta recipe for years. This dish comes together in less than 30 minutes, making it a quick and inexpensive weeknight meal.
Have everything cut up on a cutting board first. Then, you just slide them into your pan!
There are two items in this recipe that are optional, white wine and sun-dried tomatoes. Feel free to omit them and your dinner will be equally delicious.  
Buon Appetito!

½ lb spaghetti or pasta of your choice
2 T olive oil
½ t red pepper flakes
½ medium yellow onion, thinly sliced
2 cloves garlic, thinly sliced 
½ pint cherry tomatoes, cut in half
¼ cup green olives, cut in half
¼ cup Italian or Kalamata olives, cut in half
¼ cup capers, drained
¼ cup chopped sun-dried tomatoes in oil, optional
½ cup dry white wine, optional
¼ cup chopped fresh Italian parsley
2 T chopped fresh basil
½ cup 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 to 7 minutes, just before al dente.
Save ½ cup of the pasta cooking 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, sun-dried tomatoes, and wine.    Cook 2 more minutes. 
Add pasta and cook another minute.
Add parsley, basil and pasta water, and heat through.
Season to taste with salt and pepper.
Toss to combine.
Drizzle on a little extra-virgin olive oil and mix in.

Top with grated Parmigiano cheese and serve.

Serves 2 to 3


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