Email to Brenda-Lee Olson      

Olive Garden Spaghetti Delle Rocca Clone

Source of Recipe

Karla Wiersmak


Recipe Introduction

A modified Recipe for Living Recipe

List of Ingredients

1 oz. extra-virgin olive oil
1 tbsp minced fresh garlic
2 oz cleaned and quartered button mushrooms
2 oz diced yellow onions
2 lb. cherry tomatoes cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 tsp capers, rinsed
1/4 cup chopped fresh basil
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 lb. dry GF spaghetti, cooked according to package directions
Grated parmesan cheese sub to taste, optional (I top with some Daiya Italian for Ian) Grated Pinons are great too.


Recipe

Heat the oil in a saucepot.

Add garlic, onions and mushrooms.

Cook for one minute; do not brown.

Add tomatoes, olives, capers, basil, parsley, salt and pepper flakes; sauté 10 min, 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.