Olive Garden Spaghetti delle Rocca

Yield: 4 servings

Ingredients

• 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

Instructions

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.

Attribution

Olive Garden