Olive Garden’s Spaghetti Delle Rocca
1 fl. Oz. Extra virgin olive oil
1 tbsp minced fresh garlic
2 oz washed & dried quartered button mushrooms
2 oz 1/4 inch diced yellow onions
2 lbs cherry tomatoes (cut in half)
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 tsp capers, rinsed
1/4 cup chopped fresh basil
1 tbsp minced fresh parsley
1/2 tsp salt
1/4 tsp crushed red pepper flakes
1 lb dry pasta (follow box directions)
Grated Parmesan cheese to taste
Place oil in saucepot.
Add garlic, onions and mushrooms. Cook for one minute; do not brown.
Add cherry tomatoes, Kalamata olives, green olives, capers, fresh basil, fresh parsley, salt and crushed red pepper flakes; sauté for 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 four
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