Olive Garden's Spaghetti Delle Rocca Copycat
Created by dienia b on July 26, 2023
- Servings: 4
- Prep Time: 9m
- Cook Time: 30m
- Recipe #41301
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.
Nutritional Facts
- Serving Size: 1 (804.8 g)
- Calories 608.1
- Total Fat - 10.4 g
- Saturated Fat - 2.9 g
- Cholesterol - 31.1 mg
- Sodium - 1253.7 mg
- Total Carbohydrate - 105.2 g
- Dietary Fiber - 7.3 g
- Sugars - 8.4 g
- Protein - 32 g
- Calcium - 256.4 mg
- Iron - 6.1 mg
- Vitamin C - 34.9 mg
- Thiamin - 0.7 mg