Labor Day Spaghetti

Name: Labor Day Spaghetti
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; 12 cup dry white wine; 12 cup kalamata olive; 3 tablespoons capers, rinsed; 23 cup flat leaf parsley, divided; 14 teaspoon salt; 14 teaspoon black pepper; 2 cups cherry tomatoes (left whole)

12 ingredients

10 steps

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
12 cup dry white wine
12 cup kalamata olive
3 tablespoons capers, rinsed
23 cup flat leaf parsley, divided
14 teaspoon salt
14 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.
3

Cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
4

Add garlic, wine, and stir with a wooden spoon.
5

Lower heat to medium.
6

Add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot.
7

Add salt and pepper and tomatoes and simmer for one minute.
8

Remove from heat.
9

Toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies.
10

Garnish with remaining parsley.