Restaurant Recipes

Olive Garden Spaghetti delle Rocca

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Yield: 4 servings


  • 1 ounce extra-virgin olive oil
  • 1 tablespoon minced fresh garlic
  • 2 ounces washed and dried quartered button mushrooms
  • 2 ounces diced yellow onions
  • 2 pound 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 chopped fresh basil
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound dry pasta, cooked according to package directions
  • Grated Parmesan cheese to taste


  1. Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown.
  2. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; sauté 10 minutes, stirring frequently.
  3. In a large bowl, combine sauce and drained pasta while both are hot.
  4. Top with grated Parmesan cheese; garnish with fresh basil leaves.


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