Schedule the cooking so the pasta is still hot when the sauce is finished.
6 tablespoons extra virgin olive oil
1½ cups black olives, rinsed, pitted, chopped
5 sun-dried tomatoes packed in oil, drained, chopped
½ onion, finely chopped
2 garlic cloves, minced
¼ teaspoon hot red pepper flakes
1 teaspoon chopped fresh rosemary leaves
1 tablespoon chopped fresh marjoram leaves
4 tablespoons chopped fresh parsley
½ cup red wine
1 to 2 tablespoonsbottled capers, drained and rinsed
16 ounces whole grain pasta
Grated fresh Parmesan cheese
Combine 4 tablespoons of the olive oil, olives, sun-dried tomatoes, onion, garlic, red pepper flakes, rosemary, marjoram, and 2 tablespoons of the parsley in a saucepan over medium heat. Stir in 4 tablespoons of the olive oil, and sauté for about 5 minutes or until onion is softened. Stir in the wine and the capers. Simmer, uncovered, for about 5 minutes. Prepare the pasta using the package directions; drain and place in a serving bowl. Add the olive mixture, the remaining 4 tablespoons parsley, and the remaining 2 tablespoons olive oil. Toss to combine. Top with Parmesan cheese and serve.
Yield: 6 servings
Adapted from a recipe found on Recipes.alastra.com