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
1 T olive oil
½ t red pepper flakes
½ medium yellow onion, thinly sliced
2 cloves garlic, thinly sliced or minced
¼ cup chopped sun-dried tomatoes in oil (optional)
1 T oil from sun-dried tomatoes
¼ cup pitted Italian Castelvetrano green olives, cut in half
¼ cup pitted Italian Gaeta or Kalamata olives, cut in half
½ cup cherry tomatoes, cut in half
2 T capers, drained
½ cup white wine
¼ cup 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 sun-dried tomatoes, sun-dried tomato oil, olives, capers, tomatoes, and white wine.
Cook 2 more minutes.
Add pasta and cook another minute.
Add 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
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