Ingredients
12 ounces spaghetti
12 ounces cherub tomatoes cut in half
1 shallot finely minced
3 cloves of garlic minced
12 Castelvetrano olives pitted and cut in half
1 tablespoon capers handful of parsley roughly chopped
zest of one small lemon
1 teaspoon seal salt
1/2 teaspoon coarse ground pepper
1/2 teaspoon crush red pepper
2 tablespoons extra virgin olive oil
3 1/2 cups hot tap water
1/2 cup dry white wine fresh grated
Parmesan for garnish
Instructions
Place all the ingredients except water and wine in a large straight sided skillet. The spaghetti should lay flat in the center. Add hot tap water and white wine. Bring to a boil over high heat. Boil pasta turning frequently with tongs. Cook until pasta is al dente and liquid is almost absorbed. You do not want the liquid all absorbed you want the pasta kind of saucy. Cook about 10 minutes, taste and make sure the pasta is done to your liking. Taste and adjust seasoning with salt & pepper to your liking. Garnish with freshly grated parmesan cheese.
Notes
Serves 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Cuisine: Italian
