Olive Garden's Spaghetti delle Rocca

By elvia_saucedo

Ingredients

• 1 pound dry pasta, cooked according to package directions
• 2 tablespoons virgin olive oil
• 1 tablespoon minced fresh garlic
• 2 ounces button mushrooms, washed, dried and quartered
• 2 ounces (about 1/2 cup) 1/2 - inch diced yellow onions
• 2 pounds cherry tomatoes, halved
• 1/2 cup pitted kalamata black olives
• 1/2 cup pitted green olives
• 2 teaspoons capers, rinsed
• 1/2 cup chopped fresh basil
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• Grated Parmesan, to taste
• Fresh basil leaves, to garnish

Preparation

Step 1

1. Cook pasta.
2. Heat oil in sauce pot, add garlic, mushrooms and onions.
3. Cook for 1 minute; do not brown.
4. Add cherry tomatoes, kalamata and green olives, capers, basil, parsley, salt and red pepper flakes.
5. Saute for 10 minutes, stirring frequently.
6. In a large bowl, combine sauce and drained pasta while both are hot.
7. Top with Parmesan cheese; garnish with fresh basil leaves.