Spaghetti Alle Olive E Pomodoro - cooking recipe

Ingredients

16 ounces spaghetti
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon red onion, chopped
1/4 teaspoon red pepper flakes
1/4 cup white wine or 1/4 cup chicken stock
1 (28 ounce) can diced cut tomatoes
1/2 cup sliced black olives
2 tablespoons capers, drained
1 tablespoon fresh oregano, minced
1 tablespoon fresh basil, chopped
2 tablespoons reserved pasta cooking liquid
1/4 cup grated parmesan cheese

Preparation

In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
Serve immediately with fresh crusty bread.