Ingredients
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16 ounces spaghetti
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1 tablespoon olive oil
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2 garlic cloves, minced
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1 tablespoon red onion, chopped
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1/4 teaspoon red pepper flakes
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1/4 cup white wine or 1/4 cup chicken stock
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1 (28 ounce) can diced cut tomatoes
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1/2 cup sliced black olives
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2 tablespoons capers, drained
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1 tablespoon fresh oregano, minced
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1 tablespoon fresh basil, chopped
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2 tablespoons reserved pasta cooking liquid
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1/4 cup grated parmesan cheese
Instructions
- In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
- Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
- Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
- Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
- Serve immediately with fresh crusty bread.