Labor Day Spaghetti

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 6
• 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
• 1/2 cup dry white
• 1/2 cup kalamata olive
• 3 tablespoons capers, rinsed
• 2/3 cup flat leaf parsley, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cherry tomatoes (left whole)

Recipe

• 1 prepare spaghetti al dente.
• 2 while pasta is cooking, heat 2 t oil in a dutch oven. cook peppers and onions over high heat, stirring often, 4 - 5 minutes.
• 3 add garlic, , and stir with a wooden spoon.
• 4 lower heat to medium. add olives, capers, 1/3 cup parsley, and 1/2 cup water from the pasta pot. add salt and pepper and tomatoes and simmer for one minute. remove from heat.
• 5 toss cooked and drained spaghetti with remaining 1 tablespoon oil and then toss with veggies. garnish with remaining parsley.