This dish was so delicious that I could have eaten the entire (enormous) pot by myself. I did not want to share! If you love Italian food with flavors that dance on your tongue then you have to try this!
Olive Garden Spaghetti Delle Rocca
Serves: Not Listed (probably 4… or just me)
- 1 oz. extra virgin olive oil
- 1 Tablespoon minced fresh garlic
- 2 oz. washed and dried quartered button mushrooms
- 2 oz. diced yellow onion
- 2 lb. cherry tomatoes cut in half
- ½ cup pitted Kalamata olives
- ½ cup pitted green olives
- 2 tsp capers, rinsed
- ¼ cup fresh basil, chopped
- 1 Tablespoon minced fresh parsley
- ½ tsp salt (I omitted this)
- ¼ tsp crushed red pepper flakes
- 1 lb. dry pasta, cooked according to package instructions
- Grated parmesan cheese to taste
- Heat oil in a saucepot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; sauté 10 minutes, stirring frequently. In a large bowl, combine sauce and drained pasta while both are hot. Top with grated Parmesan cheese; garnish with fresh basil leaves.
- Eat and then eat some more!
- OMG – YUM!
- I omitted the salt as the person I was cooking for is on a low-sodium diet. Between the two different types of olives, the capers, and the parmesan cheese, the ½ tsp of salt wasn’t missed.
- I could eat this every week for the rest of my life and never get tired of it.
- I chopped up all my veggies the night before so that all I had to do was cook the pasta and sauté the veggies. If you know you’re going to be in a hurry, this dish cooks up quick as long as the chopping was done the night before. Trust me, you won’t be sorry you took the time to chop those veggies!
- Who’s hungry? I am!
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