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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Deborah Madison in Eating Well Aug/Sept 2005 Ingredients:
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) |
Directions:
1. Prepare spaghetti al dente.
2. While pasta is cooking, heat 2 T oil in a dutch oven. Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
3. Add garlic, wine, and stir with a wooden spoon.
4. 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.
5. Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies. Garnish with remaining parsley.
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