|
Prepare spaghetti al dente.
While pasta is cooking, heat 2 tbsp. oil in a
Dutch oven. Cook peppers and onions over high
heat, stirring often, 4 - 5 minutes.
Add garlic, wine, and stir with a wooden spoon.
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.
Toss cooked and drained spaghetti with remaining
1 tbsp. oil and then toss with veggies. Garnish
with remaining parsley.
|
