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Veggie-Style Spaghetti
What's on top of your spaghetti? It will be this onion, olive, caper and wine medley that's downright divine. Use your noodle and give it a try.
Ingredients
12 oz. whole wheat spaghetti
3 tbsp. 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 olives
3 tbsp. capers, rinsed
2/3 cup flat leaf parsley, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 cups cherry tomatoes (left whole)
3 tbsp. 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 olives
3 tbsp. capers, rinsed
2/3 cup flat leaf parsley, divided
1/4 tsp. salt
1/4 tsp. black pepper
2 cups cherry tomatoes (left whole)
Methods/steps
Prepare spaghetti al dente.
While pasta is cooking, heat 2 tbsp. 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 tbsp. oil and then toss with veggies. Garnish with remaining parsley.
While pasta is cooking, heat 2 tbsp. 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 tbsp. oil and then toss with veggies. Garnish with remaining parsley.
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