Spaghetti Delle Rocca

By á-174942

Ingredients

• 1 fluid ounce extra-virgin olive oil
• 1 tablespoon minced fresh garlic
• 2 ounces button mushrooms washed, dried, and quartered
• 2 ounces yellow onions cut 1/4" dice
• 2 pounds cherry tomatoes cut in half
• 1/2 cup pitted Kalamata black olives
• 1/2 cup pitted green olives
• 2 teaspoons capers rinsed
• 1/4 cup chopped fresh basil
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 pound dry pasta cooked as sauce
• is cooking
• Grated parmesan cheese to taste

Preparation

Step 1

Place oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown.

Add cherry tomatoes, Kalamata olives, green olives, capers, fresh basil, fresh parsley, salt and crushed red pepper flakes; saute for 10 minutes, stirring frequently.

In a large bowl, combine sauce and drained pasta while both are hot. Top with grated parmesan cheese; garnish with fresh basil leaves.

This recipe yields ?? servings.