Olive Garden Spaghetti Delle Rocca

Here is a simple pasta dish that you should be able to whip up in a just 20 minutes or so. I like to use grated Parmesan or Remano Cheese on vegetarian pasta dishes. As there is no meat it would go well with a crisp cool Pinot grigio.
Ingredients

1 oz. extra-virgin olive oil
2 oz. diced red onions
2 cloves fresh garlic, crushed
2 oz. quartered button mushrooms
2 lb. cherry tomatoes, cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 teaspoons capers, rinsed
1/4 cup torn basil leaves
1 tablespoon chopped parsley
1/2 teaspoon salt
Some freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Dry pasta, cooked according to package directions
Grated Parmesan cheese to taste
Method

Start cooking the pasta according to the packet directions
Heat oil in sauce pot.
Add garlic, onions and mushrooms.
Cook for one minute; do not brown.
Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper
Saute for about 10 minutes, stirring to prevent sticking.
Drain the pasta when ready.
Combine sauce and drained pasta in a large serving dish while
both are hot.
Top with grated Parmesan cheese; garnish with fresh
basil leaves.

Wine suggestion:
An Italian white, say a Pinot grigio or Arneis.

Recipe modified from e-cookbook library

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