Spaghetti Alle Olive E Pomodoro

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 16 ounces spaghetti
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon red onion, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup wine or 1/4 cup chicken stock
• 1 (28 ounce) can diced cut tomatoes
• 1/2 cup sliced black olives
• 2 tablespoons capers, drained
• 1 tablespoon fresh oregano, minced
• 1 tablespoon fresh basil, chopped
• 2 tablespoons reserved pasta cooking liquid
• 1/4 cup grated parmesan cheese

Recipe

• 1 in a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
• 2 stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
• 3 drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
• 4 prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
• 5 serve immediately with fresh crusty bread.