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    Labor Day Spaghetti

    Source of Recipe


    List of Ingredients

    Labor Day Spaghetti

    12 ounces whole wheat spaghetti
    3 tablespoons extra virgin olive oil, divided
    5 yellow peppers, peeled and cut into strips
    1 large red onion, sliced thin
    2 garlic cloves, minced
    1/2 cup dry white wine
    1/2 cup kalamata olive
    3 tablespoons capers, rinsed
    2/3 cup flat leaf parsley, divided
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    2 cups cherry tomatoes (left whole)


    Prepare spaghetti al dente.

    While pasta is cooking, heat 2 T oil in a dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.

    Add garlic, wine, and stir with a wooden spoon.

    Lower heat to medium. Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. Add salt and pepper and tomatoes and simmer for one minute. Remove from heat.

    Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies.

    Garnish with remaining parsley.




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