Spaghetti Alle Olive E Pomodoro |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Translation: Spaghetti with Olives and Tomatoes. This makes a delicious quick and delicious dinner for 4. Ingredients:
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 white 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 |
Directions:
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.
|
|