Recipe: Olive Gardens Spaghetti Delle Rocca

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OLIVE GARDEN SPAGHETTI DELLE ROCCA

Source: Olive Garden

1 oz. extra-virgin olive oil
1 T. minced fresh garlic
2 oz. washed and dried quartered button mushrooms
2 oz. diced yellow onions
2 lb. cherry tomatoes, cut in half
1/2 C. pitted Kalamata black olives
1/2 C. pitted green olives
2 tsp. capers, rinsed
1/4 C. chopped fresh basil
1 T. minced fresh parsley
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1 lb. dry pasta, cooked according to package directions
Grated Parmesan cheese to taste

Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; saute 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. Serves 4.