Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon garlic, minced
- 4 ounces whole white mushrooms, quartered
- 1/4 cup yellow onions, minced
- 2 pounds cherry tomatoes, cut in half
- 1/2 cup pitted kalamata black olives
- 1/2 cup stuffed green olives, sliced
- 2 teaspoons capers, rinsed
- 1/4 cup fresh basil, torn
- 1 tablespoon fresh parsley, minced
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon freshly cracked black pepper
- Pasta
- 1 pound dry spaghetti
- 6 cups water, boiling
- 1 teaspoon salt
- Garnish
- 2 ounces parmesan cheese, to taste
- 1/8 cup fresh basil leaves
- 1 tablespoon olive oil
How to Make
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Step 1: Cook pasta in heavily salted boiling water until al dente.
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Step 2: Drain saving 1/2 cup pasta water.
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Step 3: Meanwhile, heat oil in sauce pot.
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Step 4: Add garlic, onions and mushrooms.
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Step 5: Cook for one minute; do not brown.
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Step 6: Add cherry tomatoes, olives, capers, basil, parsley, salt, pepper and red pepper flakes.
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Step 7: Saute 10 minutes, stirring frequently.
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Step 8: Add 1/2 cup of pasta water.
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Step 9: Combine sauce and drained cooked pasta while both are hot.
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Step 10: Cook until done, and season to taste.
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Step 11: Top with grated Parmesan cheese.
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Step 12: Garnish with fresh basil leaves and a dash of olive oil.
We hope you enjoy this recipe!
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