Labor Day Spaghetti
Source of Recipe
Carianne
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) Recipe
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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