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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Flavorful, spicy recipe I received from a good friend. Although there is no meat, this is one of my son's favorite recipes. Don't be scared of the black olives, even people that dislike olives (ME!!) like this dish. You can adjust the heat with the amount of pepperoncinis. I use almost a 1/2 cup of pepperoncinis. Excellent with crusty bread and fresh salad. Ingredients:
1 (28 ounce) can diced tomatoes |
1 (14 1/2 ounce) tomato sauce |
1 (2 1/4 ounce) can black olives, sliced (drained) |
2 garlic cloves, chopped |
2 tablespoons olive oil |
1 cup onion, chopped |
1/4 cup pepperoncini pepper, chopped (i use pepperoncinis from a jar that are pre-sliced and just do a rough chop) |
1/4 cup wine, whatever you have |
parmesan cheese |
3/4 lb thin spaghetti |
Directions:
1. Saute olive oil, onions, and pepperoncinis (the seeds and a little juice is good) over medium heat in a large skillet. After a couple of minutes, add the garlic.
2. When onions are translucent, add olives, diced tomatoes, tomato sauce, and wine.
3. Bring to a low boil, lower heat and simmer 5 to 10 minutes. I usually simmer it for 5 minutes, then turn off the heat and let it meld for 1/2 hour or so.
4. Follow directions on spaghetti box (I cook mine a lil longer than al dente so that it doesn't soak up all the sauce).
5. Drain spaghetti (do NOT rinse) and add to sauce, stirring well.
6. Sprinkle with Parmesan and enjoy!
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